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Get Out the Red Hot Chipotle Chicken Chi




Source of Recipe


ksl.com


List of Ingredients




3 T. olive oil
1 large onion, chopped
2 carrots, peeled and diced
3 cloves garlic, minced (about 1 heaping tablespoon)
2 lbs. boneless skinless chicken breasts cut into 1� dice
15 oz. can kidney beans, not drained
15 oz. can garbanzo beans, not drained
15 oz. can great northern beans, not drained
28 oz. can chopped tomatoes, not drained
1 T. chili powder
2 tsp. ground cumin
3 chipotle chilies in adobo sauce, chopped (from a 7 oz. can � freeze the rest)
7 oz. can chopped green chilies
1 tsp. kosher salt

Garnishes:
Tortilla chips
Chopped fresh cilantro
Sour cream
Shredded cheddar, Manchego, or cojito cheese
Sliced green onions


Recipe



In a large stockpot or saucepan, heat oil. Saut� the onion and carrots for 2-3 minutes on medium heat, and then add the garlic and chicken pieces. Stir well; cook until chicken is browned on all sides.

Add all the remaining ingredients � beans, tomatoes, chili powder, cumin, chipotles, green chilies, and salt. Stir; cover and simmer on low heat for 1 hour, stirring often.

Taste for seasoning. Can be made a day ahead. Serve with tortilla chips, and the garnishes in separate bowls for people to take their own toppings. Serves 8-12.