Recipe: Chicken & Chorizo “White” Chili

by Melissa on November 14, 2012

Oh boy. It’s been a while since I’ve posted a recipe for #WIAW. (I admit, too, that it’s been a while since I’ve been able to get creative with meals again.) This recipe was delicious and different. I’m not sure why I got the idea to add chorizo to my white chili, but I did, and it wasn’t so “white” afterward. Haha. However, it’s still a “white” chili, because I didn’t use tomato sauce for the base – it’s made with chicken broth.


I’m a big fan of chili, to be honest with you. There’s nothing like a steaming (or nuclear, as Herrick would say) bowl of this stuff on a cold night. I’ve made everything from a basic turkey chili to a chicken and three bean chili to today’s.

I ran out of bell peppers, which normally would have been added to this. So, instead of the bell peppers, I added the green chiles and viola! Delicious! Try it. It won’t disappoint. ;)

Recipe: Chicken & Chorizo White Chili

Recipe: Chicken & Chorizo White Chili

Ingredients

  • 1 lb. boneless, skinless chicken breast, cubed
  • ½ lb. chorizo, skin removed
  • 4 oz. chopped green chiles
  • 2 16-oz. cans of chili beans (mild or hot – your preference), undrained
  • 2 C. corn
  • 6 C. chicken broth
  • 1 tbs. chili powder
  • 1 tsp. garlic salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground chipotle pepper
  • Plain Greek yogurt (I use Chobani, of course! Imagine that.)
  • Mexican blend shredded cheese

Instructions

  1. In a skillet over medium to medium-high heat, sauté the chicken and chorizo until thoroughly cooked.
  2. In a stock pot or Dutch oven, add the chicken to the chicken broth and bring to a boil.
  3. Add the beans, corn, chiles, and seasoning to the broth.
  4. Simmer over medium-low heat for about 20 minutes.
  5. Remove the pot from the heat and allow to cool slightly in order to let the liquid thicken.
  6. Serve topped with shredded cheese and plain Greek yogurt!
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