Rainy days calls for some decent comfort foods. I made this soup/chili combo, and it was so good 10/10 would make again this month.
Let's get started.
Chicken Chili
2 Chicken Breast, cut into 1/2-inch cubes
1 Onion, Diced
4-6 Cloves of Garlic, minced
2 Jalapenos, seeded and finely chopped
1 Cup Cilantro, finely chopped
2 14 oz. cans of Fire Roasted Tomatoes
1 29 Oz. can of Black Beans, drained and rinsed
2 15 oz. cans of Corn, drained
2 Tbsp. Chicken Boullion Powder
1 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Tbsp. Smoked Paprika
1 Tbsp. Oregano
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Freshly Ground Black Pepper
1/2 Cup Heavy Cream
1 Tbsp. Olive Oil
Toppings
Cheddar Cheese, grated
Sour Cream
Green Onion, thinly sliced
Jalapeno, thinly sliced
Cilantro, finely chopped
Limes
Avocado, diced
Fritos or tortilla chips
In a pot or Dutch oven, using medium high heat, add in the olive oil. Add in the onion, jalapenos, garlic, chicken, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and freshly ground black pepper. Sauté for 3-5 minutes.
Add in 6 cups of water, chicken bouillon powder, cilantro, beans, and corn. Bring to a boil and reduce to a simmer. Allow to cook for 20-25 minutes. Making sure to stir often.
Add in the heavy cream and stir. Allow to cook for an additional 5-10 minutes. Taste and add more seasoning if needed.
Add into bowls, top with cheese, Fritos, green onion, cilantro, jalapeno, avocado, and a squeeze of lime if you are so inclined.
Serve and enjoy.
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