Chicken Chili – Red

3.5-4 lbs boneless, skinless chicken beat
1/4 c EV Olive Oil
2 lb sweet white onion, chopped
2 lg bell peppers, seeded and chopped
1/4 c chili powder
1 t ground cumin
1/2 t garlic salt
2 t kosher salt
1/2 t dried thyme
3 T Penzey’s Chicken Taco Seasoning
2 T Penzey’s Chili Con Carne Seasoning
1/2 t chipotle chili powder
1/2 t smoked, hot paprika
1 x 15oz can diced tomatoes w/ mild green chilis
6 c chicken stock or water

rice, pasta, or Fritos; shredded cheese (queso fresco, jack, colby, or cheddar) and sliced pickled jalepenos

  • into an 8qt soup pot, add chopped onions and peppers and saute in olive oil until translucent, and beginning to caramelize
  • deglaze the pan with water or stock, then add chicken breasts and all seasoning except the Penzey’s chicken taco blend.  Bring to a boil, and reduce heat so that the pot continues to bubble vigorously when partially covered.  Be sure to leave a good sized vent between the lid and the pot so the broth will reduce somewhat as the chicken cooks.
  • Simmer in this way for at least 1-1/2 hrs
  • Using fork and a large spo0n, shred tender-cooked chicken in the pot so that the chicken distributes.
  • Add tomatoes/green chilis and chicken taco seasoning and continue to simmer an additional 15 minutes.
  • Re-season for salt, and serve over rice, fritos, or pasta with shredded cheese and pickled jalapenos if desired.

Served 2:1 over rice, fritos or pasta, this should serve 10 with leftovers.

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