Baja Chicken Chili

Instructions

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. Rinse and drain the remaining cans of pinto and black beans.

Heat a large dutch oven or soup pot over medium-high heat, add olive oil and diced yellow onion with a pinch of kosher salt. Stir and cook until soft and translucent and the edges starting to brown. Add in garlic, stir and cook for 1 minute.

Next add in the smashed pinto beans, (rinsed and drained) whole pinto and black beans, sweet corn, green chiles and jalapeños, and crushed fire-roasted tomatoes. Add in 2 pounds boneless skinless chicken breasts and baja seasoning. Lastly, pour in chicken broth . Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.

Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken. Add the shredded cooked chicken back into the pot along with the lime juice and greek yogurt. Stir well.

Taste and season with kosher salt (around 2 to 2½ teaspoons, more or less to taste) and lots of freshly ground black pepper.

Ladle chili into bowls and serve with desired toppings.

Mains & Entrees,Soups, Stews & Chilis