Yes you can enjoy chili in the summer time too! I think it’s fair to say that this past year has been mentally, emotionally and physically exhausting at so many levels for so many of us, and for me, comfort food such as this Jalapeño Chicken Chili is as much needed now as it was this past winter. Simple ingredients including chicken breasts, red onions, garlic, green chiles, jalapeños and Cannellini beans create a magical combination in the form of a hearty stew that is so delicious, you most definitely can enjoy it all year round in its full flavorful glory!
Low and slow cooking is what brings out the depth of flavor in this recipe, as is true for most of my recipes. Sautéing the sliced red onions + garlic until translucent and aromatic is the first step, and once this primary layer intensifies, freshly ground cumin and a good quality chili seasoning enhances and seasons the tenderized chicken breasts with some incredible flavor. Chopped green chiles and sliced jalapeños give a splendid spicy note and sweet corn balances the heat factor, as does whipped sour cream (which basically melts into the warm chili creating a lusciously creamy texture). And as if we needed another element of excellence, shredded Monterey Jack cheese is the ultimate finishing touch! With just one bite, be prepared to be amazed.
Jalapeño Chicken Chili
Ingredients
- 2.5 lb chicken breasts *lightly pounded and cubed
- 3 tbsp extra virgin olive oil
- 5 cloves garlic *minced
- 1 large red onion *chopped
- 2 jalapeños *deseeded and sliced
- 7 ounces canned diced green chili peppers *drained
- 48 ounces vegetable stock
- 3 cups cold water
- 29 ounces canned Cannellini beans *drained and rinsed
- 2 tbsp cumin seeds *freshly ground
- 1 tbsp chili seasoning *I use the McCormick brand
- 1½ tsp Kosher salt
- 2 – 15 oz cans whole kernel corn *drained and rinsed
- 1 chicken bouillon cube
For Garnish
- 1 cup fresh cilantro *rinsed, stemmed, and chopped
- 1 cup Monterey Jack cheese *shredded
- 1 cup white cheddar cheese *shredded
- sour cream *whipped to a smooth consistency
- tortilla chips
- scallions *rinsed and sliced
Instructions
- Rinse and pat dry chicken breasts. Place in a ziplock freezer bag and lightly pound using kitchen mallet. Cut pounded chicken breasts into medium sized cubes.
- In a dutch oven, heat olive oil on medium. Add chopped onions and sauté until translucent for 10-12 minutes, mixing as needed. Add minced garlic and continue to sauté for an additional 3-5 minutes on medium heat, mixing as needed. Add 1-2 teaspoons of water, as needed, while cooking.
- Place cubed chicken into the onion and garlic mixture. Mix well and cook chicken on medium-high heat for 10 minutes until the chicken changes color.
- Turn heat to medium low and add spices (ground cumin, chili seasoning, and salt). Mix well to incorporate and continue to sauté for 5-7 minutes on medium heat. Add 1-2 teaspoons of water, as needed, to prevent burning of spices.
- Turn heat to medium and add sliced jalapeños, mix well and continue to cook for 2-3 minutes. Now add canned green chili peppers and mix well and cook for an additional 2-3 minutes. Add vegetable stock, water, and chicken bouillon cube and stir well. Bring to a boil on high heat.
- Once boil is reached, cover pot, turn heat to low and simmer chili for 1.25 hours.
- Uncover pot, add rinsed Cannellini beans and corn and stir to combine. Check for seasonings and adjust at this point, if needed. Turn heat to medium, partially cover pot and cook for a final 35-40 minutes. Using an immersion blender, pulse chili to desired consistency.
- Deliciously spicy and comforting Jalapeño Chicken Chili is now ready to serve. Garnish with lots of Monterey Jack and white cheddar cheese, whipped sour cream, cilantro, and scallions. Scoop up the goodness with crunchy tortilla chips. Enjoy! Nosh Farma'iye.