Extraordinary Morsel Monday
9:11 AM Totally CaseyDeuce
This weeks yummy tidbit is from Mrs. Cox, from Snafood, as well as Mrs. Cox's Slice o' Heaven.
Black Bean Chipotle Chicken Chili
2 tbsp. olive oil
2 garlic cloves, diced or grated
1 med. yellow onion, chopped
2 lb. boneless, skinless chicken breasts
1 TB cumin
1 tsp. Mexican oregano
3 TB chili powder
1/2 cup chipotle peppers in adobo sauce {or less if you're afraid of heat}, chopped
1 (4 oz.) can tomatillos, chopped
1 tbsp. mesquite barbecue sauce
4lb. stewed or crushed tomatoes
3 (16 oz.) cans of black beans
Sour cream, cheddar cheese {optional, but the sour cream is nice to cool the chipotle}
Heat oil in a stockpot/dutch oven. Saute garlic and onions, using medium heat, until slightly limp, then add chicken. Saute chicken until slightly browned, then lower heat. Cover pan/stock with a tight fitting lid and continue to cook chicken until it is done. Remove chicken and allow it to cool, then cut or shred into smaller pieces, set aside. Add cumin, oregano, chili powder, chili peppers, tomatillos, barbecue sauce and tomatoes to ingredients remaining in the pan/stock pot and simmer until liquid is reduced by 1/4. Add chicken and beans, cook for 5 minutes. Top each serving with sour cream and/or cheddar cheese. Serve with warm flour tortillas.
2 tbsp. olive oil
2 garlic cloves, diced or grated
1 med. yellow onion, chopped
2 lb. boneless, skinless chicken breasts
1 TB cumin
1 tsp. Mexican oregano
3 TB chili powder
1/2 cup chipotle peppers in adobo sauce {or less if you're afraid of heat}, chopped
1 (4 oz.) can tomatillos, chopped
1 tbsp. mesquite barbecue sauce
4lb. stewed or crushed tomatoes
3 (16 oz.) cans of black beans
Sour cream, cheddar cheese {optional, but the sour cream is nice to cool the chipotle}
Heat oil in a stockpot/dutch oven. Saute garlic and onions, using medium heat, until slightly limp, then add chicken. Saute chicken until slightly browned, then lower heat. Cover pan/stock with a tight fitting lid and continue to cook chicken until it is done. Remove chicken and allow it to cool, then cut or shred into smaller pieces, set aside. Add cumin, oregano, chili powder, chili peppers, tomatillos, barbecue sauce and tomatoes to ingredients remaining in the pan/stock pot and simmer until liquid is reduced by 1/4. Add chicken and beans, cook for 5 minutes. Top each serving with sour cream and/or cheddar cheese. Serve with warm flour tortillas.
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February 1, 2010 12:29 PM
this sounds soooo yummo
February 1, 2010 4:03 PM
Super tasty! One of our favorites :)