Chicken Chili

We had a gathering of friends yesterday to watch a hockey game and have a beer tasting event. What goes better with beer than Mexican food! After the beer tasting I had a crock pot full of this Chicken Chili and Jalapeno Cornbread. It was delicious!! I got the recipe from Big Sky Cooking by Meredith Brokaw & Ellen Wright.

The original recipe in the book said it serves 6-8 people. I doubled the recipe but barely had enough for 8 adults & 4 kids. Just a word to the wise... double the recipe. Below is the original recipe.... double it if you want leftovers! And you will!

Here's what you'll need...

1-Tbs Olive oil

1/4-cup Chopped onion

1-cup Chicken broth (canned is fine)

1/2-cup Spicy salsa

1 4-oz can of green chiles (drained and chopped)

2-lbs Grilled chicken meat cut into bite-size pieces (I used boneless, skinless thighs)

2-Tbs Fresh cilantro

1-tsp Dried oregano (or 2-tsp fresh)

2-tsp Ground cumin

1-tsp Garlic powder

1/8-tsp Cayenne pepper

1 15-oz can Cannellini beans, drained

• In a large saucepan, heat the olive oil over moderate heat until hot but not smoking. Add onion and cook, stirring until opaque (about 2-3 minutes).
  
• Stir in the broth, salsa (or tomatoes), chiles, chicken, cilantro, oregano, cumin, garlic powder and cayenne. Simmer for 20 minutes.
• Add the beans and cook, stirring occasionally, until the sauce thickens, about 20 minutes longer.
• Serve with sour cream, salsa, grated cheddar or jack cheese and/or onions or scallions.