Cozy Chicken Chili Soup

Get the recipe here: https://www.dimitrasdishes.com/hearty-chicken-chili-soup/

Ingredients
2 pounds boneless skinless chicken thighs (about 6 thighs)
1/4 cup olive oil
1 large onion, finely chopped
salt, to tase
freshly cracked black pepper to taste
2 bell peppers, diced
6 garlic cloves, grated
3 (15-ounce) cans fire roasted tomatoes
a cup of drained jalapeño slices (in brine/jar)
1 quart chicken stock
2 cans beans (cannellini, pinto, great northern, black beans)
1 cup (or more) frozen corn
the spices:

1 heaping teaspoon ground cumin
1 heaping teaspoon paprika
a pinch of crushed red pepper flakes
The Toppings:

diced avocado
shredded cheddar cheese
chopped cilantro
sliced scallions
sour cream
Instructions
Add olive oil to a pot and brown the chicken over medium-high heat for 3-5 minutes on each side. Transfer the chicken to a plate.

Reduce the heat to low and add the onion and peppers to the pot and some more olive oil if needed. Season with a pinch of salt. Cook until soft. About 8 minutes.

Add the garlic and warm through until fragrant.

Add the chicken, spices, salt, pepper, and jalapeños to the pot.

Puree the canned tomatoes in a blender until smooth and add them to the pot. Rinse the blender with about a cup of water and add it to the pot.

Bring the mixture to a boil and then reduce the heat to low.

Cover the pot with the lid and simmer for 25 minutes.

Remove the chicken thighs from the pot and shred them on a cutting board using 2 forks.

Drain and rinse the beans.

Add the shredded chicken and the beans to the soup.

Simmer over medium heat for 10 minutes.

Taste and adjust the seasoning if needed.

If the soup looks too thin, don’t worry, as it cools it will thicken.

Serve with your favorite toppings and garlic bread.

Notes
Slow Cooker: Cook the chili on low for 6-8 hours in the slow cooker
Storage: The chili will keep fresh in the refrigerator for 5 days and up to 3 months in the freezer.
Make it Spicy: Add a teaspoon (or more) of cayenne pepper along with the spices. Top with some fresh slices of Serrano chilies.
Serving: serve as a soup with the garlic bread for dipping or over rice.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone yasa to another episode of demitra dishes today I’m going to teach you how to make a cozy and comforting red chicken chili it’s kind of like a soup it’s in between a soup and a stew it’s so good you guys and it’s so simple

To make let’s get started all right so we’re going to begin by preparing the ingredients so in a bowl over here I have 2 lbs of boneless skinless chicken thighs but you can definitely use chicken breast if you want you’re just going to have to adjust the boiling t

Time and we’ll talk about that later on you can use a whole chicken with the bone in it’s totally up to you but I find that the chicken thighs are very flavorful and juicy even after you boil them for 30 minutes so set that aside I’m not even going to season them I’m

Going to cut this large onion up first I’m going to peel it and then I’m just going to roughly chop it and then I have two bell peppers you can use any color that you like and I’m just going to dice these up and set them aside with the

Onions you just want to make sure everything is ready I have a large Dutch oven heating over medium high heat I’m going to add about a/4 of a cup or so of olive oil and I’m going to Brown the chicken thighs on both sides about 5 to

6 minutes per side they all fit in the pot so I’m going to put them in all together and wait a little longer than I did to flip them over because they are getting stuck if they’re getting stuck that means they’re not ready to be flipped but it’s going to be fine this

Still is still going to taste good even if they’re shredded because we’re going to end up shredding the chicken up anyway once the chicken is browned on both sides take it out and just put it in a bowl and set it aside put the onions and the bell peppers in the pot

With a little pinch of salt and definitely reduce the heat so that way they don’t burn and just cook them until they’re nice and soft that’s going to take about 8 minutes or so if your pot is very hot turn the heat off for a few minutes it’s it’s also going to help

Deglaze the pot if you have some bits of chicken that are stuck to the bottom like I do those are going to add lots of flavor so just let the pot sit turned off for a little bit over the Heat and then after a few seconds or about a

Minute turn it back on to about medium heat until the onions and the bell peppers get nice and soft next I have six garlic loaves here that are grated these are frozen because I buy my garlic in big bags already peeled and I puree it and I just freeze it so I’m just

Going to put the garlic in here until it’s warm through and fragrant that’s also going to take a few seconds if your garlic is fresh and not frozen it’s going to warm through even quicker you don’t want to cook it too much otherwise it’s going to get a very bitter flavor

And as you can see the chicken that was stuck to the bottom looks like it’s burnt but it’s not as soon as I add the rest of the ingredients in here you’re going to see that the pan or the pot is going to get de glazed and that is going

To add so much flavor to the soup once the garlic is warm through I have three cans of fire roasted tomatoes that I’ve just puree I like to puree my tomatoes until they’re not totally smooth but most of the chunkiness is gone because the kids don’t really like chunky

Tomatoes and stews and soups so they’re three 15 oz cans of fire roasted tomatoes they’re nice and Smoky and a secret ingredient that I always add to any tomato based dish is roasted red peppers they’re stored in brine so I like to drain the brine out this is

About one or two they’re chopped up so just a little handful will do I like to puree those together with the tomatoes and I’m going to add that to the pot with the seasoning so I’m going to add some salt some freshly cracked black pepper a heaping teaspoon of paprika

Also add a heaping teaspoon of ground cumin a nice helping of crushed red pepper flakes if you like them otherwise leave them out and then I have these Peppers these are jalapeno peppers that are in a brine I love them they just add the perfect amount of heat to this dish

But it’s not too much I’m just going to add some chicken broth to this too six cups about is what I’m adding and I’m also going to rinse out the blender just so that the little bit of tomatoes that’s left at the bottom does not get wasted tted give everything a nice mix

And you’ll see that any chicken that’s stuck to the bottom of the pot is going to begin to release you’re just going to want to bring this mixture up to a boil then reduce the heat to a low put the lid on and let it simmer on low for

About 30 minutes after 30 minutes the chicken should be fully cooked go ahead and take the chicken out of the pot and then you can quickly shred it using two forks and add it back in with two cans of beans you could use your favorite

Beans beans in this so I’m using a can of pinto beans and a can of canellini beans I love calini beans because they have a really smooth flavor and they almost melt into the chili and they thicken it I also have some frozen corn that I’m adding to this just for a

Little bit of sweetness I add a lot of frozen corn cuz my kids love it and at this point you’re just going to want to taste the seasoning and see if it needs a little bit more salt or Pepper or maybe something else that you like is

Missing you could add that too give it a nice mix and let this sit simmer for another 10 to 15 minutes so all the flavors can come together and so that those beans can have a chance to thicken the sauce and once it’s done give it a

Mix keep in mind that if it is looking a little bit too soupy to you it is going to thicken a lot as it sits those beans really soak up the liquid so don’t worry about it you could always thin it out a little bit more by adding more broth to

It if you like if you want to thicken it a little bit there is a little secret ingredient that I’ve seen people add which is cream cheese it adds some rich to it too I’m not adding it because I like to serve sour cream on the side

Which also adds creaminess and it also thickens it a little bit but if you want a little bit of a richer flavor you could add 8 oz of really soft cream cheese to this mix it up until it melts into the soup and it’ll thicken and it’ll also add just another layer of

Creaminess and richness to it but it is ready to be served I’m going to serve this with a lots of toppings and here they are I have some avocado here that I’ve diced some cilantro that I finally chopped I know some people don’t like cilantro you can definitely use parsley

Instead if you prefer I would also add some scallions to this if I had some but I think I’m completely out scallions are really nice in it they add freshness and lemon juice is also really good but sour cream I would not leave it out also some cheddar cheese shredded cheddar goes so

Good with this dish and of course garlic bread to soak up that goodness so just like that the chicken chili is ready it comes together together in under an hour and it’s so easy to put together just like you just saw and you will notice that a lot of the traditional spices

That are usually used in making chilies and like Mexican food are not in this recipe and that’s because I usually don’t have them on hand and I my thing is I don’t really like to go and buy ingredients that I won’t use over and over again in other recipes they tend to

Get wasted that way so I’m using what I have and it still has so much flavor and it’s so good so if you do like those flavors like the doo chilies and the Chipotle peppers you can add them in here those are traditional things that

Are added to the soup but trust me give taste it and make it and I think you’re going to love it as is time for the taste test I want to make sure I get a jalapeno in here and some chicken oh my goodness so good it’s a little tiny bit

Smokey but not too Smokey I’m not a fan of super Smokey flavors I know some people are but but I just can’t eat it if I smell it and it’s Smoky or if it tastes Smoky I won’t eat it it kind of makes me nauseous I don’t know it’s just

A thing for me but if you guys like the Smoky flavors go ahead and add the smoked paprika and whatever else smoked Peppers they’ll be really good and give you that flavor that you’re looking for but I’m not looking for that flavor and I think this is perfect you get a little

Bit of vinegar from the peppers that I added the jalapeno peppers that were in that brine even though I drained them they still tastes so good not too spicy and they did leave that flavor the corn makes it nice and sweet the sauce in there is just perfectly hearty yet not

Too tomatoey I’m not a huge fan of two tomatoey sauces unless it’s a Sunday sauce like the one that I just posted a little while ago my lamb sunde sauce if you haven’t made it give it a try I think you guys are going to love this

One you can serve it as is with some tortilla definitely all the toppings that I set out with it you should not leave them out because they make it even more creamy and more delicious but I’m also serving this today with my roasted garlic bread I posted this recipe a few

Days ago so definitely check it out and give it a try it goes so well together with this thank you so much for spending time with me today if you want to print this recipe out head on over to the website demitas dishes.com it freezes

Well too so if you’re going to make a bigger batch once it cools down you could put it in freezer safe containers and it’ll keep fresh in the freezer for 2 to 3 months which is perfect for those busy days where you don’t have time to

Cook thank you so much for spending time with me today I’ll see you all next time yes s