Southwest Chicken Chili

By Simply Scratch

Ingredients

2 teaspoons extra light olive oil (or avocado oil)
1 large yellow onion (diced)
1 jalapeño (diced (remove seeds and ribs for less heat))
3 cloves garlic (minced)
1 tablespoon tomato paste
4 teaspoons ground ancho chili powder
2 teaspoons ground cumin
30 ounces canned tomato sauce
2 cup low-sodium chicken broth
1¾ pound boneless skinless chicken breast halves
30 ounces canned pinto beans (rinsed and drained)
15 ounces canned black beans (rinsed and drained)
1 cup charred corn (char your own or buy frozen charred corn)
1 poblano pepper (charred with seeds and stem removed, then chopped)
15 ounces fat-free refried beans (homemade or store-bought)
1 lime (juiced)
2 teaspoons kosher salt (more or less to taste)
plain nonfat greek yogurt or sour cream
avocado
minced cilantro
sliced green onion
grated white cheddar cheese
tortilla strips (I like the Fresh Gourmet Sante Fe strips)

Prep Time12mins
Cook Time45mins
Servings8

Instructions

In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.

Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.

Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.

Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.

Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.

If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.

Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.

Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.