Tag Archives: Soups and Stews

Chicken Chile~ Prepared Two Ways


Chicken Chili with Black Beans

Chili is not one of the foods I grew up with… but chile con carne is something I know all about! My parents moved the family to Houston, Texas in 1979, and that is where I learned to love chili. All the flavors I love are there… chiles, tomatoes, beans… What’s not to love?? Chili is one of those recipes that you can fix a million ways, whether it’s beef, pork, veggie, or chicken. Served with cornbread, crackers, or warm tortillas, chili is, for me, one of those comfort foods that I go to on a cool, fall night. I still have family in Texas, and I still have a love for chili, so the search for that perfect bowl of chili will continue! Cook the foods you love! For today’s blog post I share with you two versions of chicken chili!


Chicken Chili With Black Beans

Yields 8 servings


4 cups chicken, previously cooked and shredded
1 medium sweet onion, diced
4 cloves garlic, minced
2 stalks celery, finely diced
1 large poblano pepper, finely diced
2-3 jalapeños peppers, stems and seeds removed(leave seeds in for more heat)
2(14 oz) cans fire roasted diced tomatoes
8-ounce can tomato sauce
6-ounce can tomato paste
14-ounce cans black beans, drained
3 tablespoon chile ancho powder

½ tablespoon smoked paprika
1/2 tablespoon cumin
4 tablespoons Worcestershire sauce
Salt and pepper
3 cups chicken broth
Olive oil


1. In a large dutch oven-style pot, heat 3 tablespoons of olive oil to medium heat. After a few minutes add the onion, garlic, celery, poblano and jalapeños. Saute for a good 6 to 8 minutes, seasoning lightly with salt and pepper.

2.  Add all of the tomato products to pot, bring to a boil, reduce to a simmer. Cook for 5-7 minutes and season with salt to taste.  Add all of the remaining ingredients. Cover and cook for a good hour, stirring and tasting for salt along the way.

3. Serve chili with cornbread or crackers, garnish with your favorite cheese, avocado, green onions and cilantro.

Chicken Chili with Black Beans

This recipe, like most chili recipes, tastes even better as it sits for a couple of days. Today, I added cotija cheese, avocado, and Cornbread with roasted jalapeños.



White Chicken Chili with Cornmeal Dumplings! I absolutely love this version of white chicken chili. A delicious combination of flavors with the tomatillo salsa and roasted green chili and then topped with cornmeal dumplings. Yummy!
Yields 8 Servings


1 1/2 pounds ground chicken
1 medium white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
1 poblano pepper, roasted and diced
2 Anaheim peppers, roasted and diced
1 cup tomatillo salsa
2 tablespoons jalapeño hot sauce, optional
2 teaspoon cumin, separated
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon oregano
1/2 teaspoon chili powder
White pepper, to taste
Salt to taste
1 large can(28 oz) of white beans, drained(about 3 cups)
2 cups chicken broth
2 tablespoons masa harina combined with 1/4 cup water
Olive oil

For Dumplings
1/3 cup flour
1/3 cup corn meal
1 teaspoon salt
1 teaspoon baking powder
1 egg white
1/4 cup  milk

For Tomatillo Salsa
4 large tomatillos
1 serrano chile
1/4 of medium white onion
Salt to taste


1. Remove the husks from tomatillos and rinse. In a microwave safe bowl, combine the tomatillos,1/4 white onion, and serrano pepper. Cover with a paper towel and cook in microwave for 6 to 7 minutes. Remove from microwave and let cool slightly. Set aside.

2. Heat 2 tablespoons of olive oil to medium heat, add the onions and cook for 6 to 7 minutes.  Add the garlic, chile serrano and a pinch of salt and pepper, cook for another 2 minutes.
3.  Add the ground chicken, season with  cumin , granulated garlic, paprika, oregano, chili powder, salt and  pepper. Stir well to combine and add a touch more olive oil, cook for 4 to 5 minutes.

4. Transfer the tomatillo mixer to the blender, add 1/3 teaspoon salt and blend until smooth. Add the salsa to the chili, along with the beans, 2 cups chicken broth, poblano, Anaheim,  cumin, hot sauce, and a pinch of salt. Bring to a boil, reduce heat, cover and continue cooking for 20 to 25 minutes. Add other 1/2 of chicken broth if chili seems to dry.

5. For Dumplings:While the chili is simmering, in a medium bowl, combine the flour, cornmeal, baking powder and salt, stir to combine. In a small bowl combine the milk and egg white, whisk to combine. Add milk mixture to cornmeal mixture: stir just until combined.Using two spoons, drop cornmeal dumplings dough into 8 to 10 mounds on top of simmering chili. Cover and simmer for 10 to 12 minutes or until toothpick inserted into center of dumpling comes out clean. (Do not lift cover during cooking).  Garnish with smoked paprika, chopped cilantro,and shredded cheese.