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Categories:
canola oil onion garlic ground cumin chiles tomatoes chicken stock red beans kosher salt chicken fresh cilantro cheese sour cream tortilla chips
Viewed: 86 - Published at: 9 years agoIngredients
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 1/2 chipotle chiles in adobo, chopped (or more to taste)
- 1 (28 ounce) can whole tomatoes, crushed in a bowl
- 2 cups chicken stock
- 3 (15 ounce) cans red beans or (15 ounce) cans pinto beans, with their liquid
- kosher salt & freshly ground black pepper
- 20 chicken wings, cooked and meat removed from bones
- 1/2 cup fresh cilantro, chopped
- 1 cup monterey jack cheese, grated
- 1 cup sour cream, for serving
- 14 ounces corn tortilla chips, for serving
Method
- Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes.
- Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute.
- Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil.
- Meanwhile, mash half the beans with a fork (on a plate); add mashed beans, whole beans, salt and pepper to the pot and reduce heat to simmer for 15 minutes.
- Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick).
- Ladle chili into bowls; garnish with cheese, sour cream, and chips.
