Sonoran Chicken Chili
1 hour
Serves: 8
This non-traditional chili takes advantage of the later summer harvest: jalapeño chiles, corn, zucchini, fresh oregano, rosemary, and cilantro. Don’t let the list of ingredients discourage you—pile them into a big soup pot and simmer for less than an hour for a great all-in-one supper.
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups finely chopped onion
- 5 cloves garlic, finely chopped
- 1 large jalapeño chile, finely chopped
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs, cut into bite-size pieces
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1 quart (4 cups) chicken broth
- 1 cup water
- 2 limes, juiced (1/3 cup)
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano, crushed
- 1-1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 cup fresh corn kernels sliced off the cob or 1 cup shredded zucchini
- 1 can (15 ounces) Great Northern beans, drained
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) garbanzo beans, drained
- 1 can (4 ounces) diced roasted green chiles
Instructions
- Heat oil in large soup kettle over medium-high heat. Cook, stirring occasionally, onion and garlic for 4 minutes. Add jalapeño chile and chicken. Cook and stir for about 10 minutes or until chicken is no longer pink. Cook to internal temp of 165°F. Season with salt and pepper.
- Stir in broth, water, lime juice, rosemary, oregano, cumin, and cinnamon. Bring soup to a boil; reduce heat to low. Simmer, uncovered, for 15 minutes.
- Add corn or zucchini, beans, and green chiles. Simmer for 5 minutes longer or until heated through. Serve hot with garnishes as desired.