mexican chicken chili adapted from david lieberman

This weekend we attended a neighbor’s annual Halloween party and someone brought chicken chili that was amazing. It reminded me of a recipe I’ve made from David Lieberman but the base was a little different.

Hubs asked me to make it last night and this is what I came up with. It’s really easy and it took very little time to make. You can actually use a rotisserie chicken to save time but I’ve had great results using the rub below and baking for 30 mins. The chicken turns out moist and the spices enhance the soup base.

Forgot to take a photo but will post one later tonight.

Bon Appétit!

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mexican chicken chili adapted from david lieberman

Ingredients

    For your chicken:
  • 3 large boneless, skinless chicken breasts
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • salt and pepper, to taste
  • 1- 2 tablespoon olive oil
    • For the soup:
  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • 4 large cloves garlic, diced
  • 1 tablespoon dried oregano
  • 2 teaspoon dried cumin
  • 1 tablespoon chili powder
  • 1 (14-ounce) can diced organic fire roasted tomatoes
  • 1 (11 -ounce) can Mexican Green tomatoes
  • 1 small can diced green chilis
  • 1 (14 ounce) can white kidney beans (rinsed and drained)
  • 1 (14 ounce) can red kidney beans
  • 3 large boneless chicken breasts
  • 3 to 4 cups chicken stock

Instructions

  1. Preheat oven to 375 degrees.
  2. Place chicken on a baking sheet. Add dry spices to chicken on both sides like a rub then pour on olive oil.
  3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two forks to shred the chicken.
  4. While your chicken is baking, get your soup ready. Heat 4 tablespoons of olive oil in a large pot over medium-high heat, add onion and minced garlic. Sweat until soft and translucent.
  5. Add dry spices and cook for 1 to 2 minutes until fragrant and aromatic.
  6. Add tomatoes and chilis with all liquid from can. (I cut the green tomatoes in fourths to make smaller)
  7. Add beans, chicken and stock.
  8. Bring to a simmer and cook 20 minutes.
  9. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
  10. Serve with baked Plantain chips.
  11. *Omit beans and serve with cauliflower rice for Paleo version.
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