Today I’m bringing you a very delicious recipe for a slow-simmered chicken and black bean chili! I apologize for the lack of pictures. Next time I make it I will try to remember to take and upload some. :)
My weak point in recipe-writing is herb and spice portions. A BIG reason for this is that not all spices are created equal. An entire bargain dollar-jar of chili powder might be equal to two tablespoons of another chili powder, for instance. So, for reference purposes, I would estimate that I put about 3 tablespoons chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper in my chili. That does vary, though, with the brand and age of the spices I use!
2 boneless skinless chicken breasts, trimmed and chopped into chunks
1/2 onion, finely chopped; or, onion powder to taste
Crushed garlic cloves to taste; or, garlic powder to taste
16 oz tomato sauce
16 oz petite diced tomatoes in tomato juice, undrained
1 can black beans, thoroughly rinsed and drained
1/2 of a small package of frozen corn, not thawed
2 cans chicken broth -or- 1 can chicken broth and 1 bottle beer
about 4 soft corn tortillas
Heat a small amount of olive oil in a small stock pot or large all-purpose pan. If you are using an onion, add the onion to the pan and sauté until it begins to become transparent. Add the chicken to the onion and stir-fry until the outside of the chicken is white. (It doesn’t have to be cooked all the way through.)
Over medium heat add the tomato sauce, diced tomatoes with juice, chicken broth, black beans, and beer if using. Add crushed garlic cloves or garlic powder, onion powder if using instead of an onion, cumin, chili powder (chili powders vary widely but I usually like a good bit of chili powder in my chili), pepper, and a small amount of salt. Bring all to a low boil.
Boil for a few minutes and reduce heat to medium- low or low and simmer slowly, stirring occasionally, until chicken is cooked through and soup is thickened. Add more seasoning as needed. Add the package of frozen corn and stir into soup mixture.
Finely crumble the corn tortillas one at a time into the soup and stir. Cook, stirring frequently, until corn is defrosted and warm and mixture is even thicker. Season more if needed and remove from heat.
Serve with limes, sour cream, tortilla chips, and cheese.
I hope you enjoy the recipe! If you make it, be sure to let me know how much of the spices you ended up using! Enjoy!