Chicken and Chorizo Chili

Course Main Course, Poultry

Cuisine American, Southern

Keyword chicken-and-chorizo-chili, chicken-chili-with-chorizo, white-chicken-chili, white-chicken-chili-chorizo

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 396kcal

Ingredients

1/2 lb ground chorizo sausage, casings removed
1 Tbsp olive oil
1 large onion diced
1 medium poblano pepper seeded and diced
1 medium jalapeno pepper seeded and diced
3 cloves garlic minced
4 15 oz cans white beans i.e. cannellini or navy beans drained
1 32 oz container low sodium chicken broth
1 10 oz can diced tomatoes and green chiles (or 15-ounce can chili tomatoes)
2 Tbsp chili powder
1 Tbsp ground cumin
1 1/2 tsp dried Mexican oregano OR 1 tsp dry Italian oregano
1 tsp salt may adjust to taste
1 tsp black pepper
1 medium lime juiced
1 cup frozen corn
3 cups shredded rotisserie chicken
2 Tbsp chopped fresh cilantro
avocado, tomatoes, sour cream, shredded cheese and tortilla chips for serving

Instructions

In a 6 quart dutch oven or similar large pot, cook the chorizo in a few drizzles of extra virgin olive oil over medium-high heat. Cook for 5 minutes or until no pink remains. Remove with a slotted spoon.
Add onion, poblano and jalapeno to the pan. Cook over medium-high for 3-5 minutes until softened and beginning to brown. Add garlic, cook for 1 minute longer.
To the pot add beans, broth, tomatoes, chili powder, cumin, oregano, salt, pepper and lime juice. Mix well. Bring to a boil then cover and simmer on medium-low for 20 minutes.
Uncover, add corn, chicken and chorizo. Simmer uncovered for 10 minutes. Add cilantro at the end of cooking.
Serve garnished with diced avocado, tomatoes, sour cream and tortilla chips.

Notes

At the end of cooking to thicken you can add tomato paste 1 Tbsp at a time until you reach your desired consistency. Likewise, you can thin adding more chicken stock.

Nutrition