Make a popular Mexican dish of chili con carne (Spanish chile con carne – chili with meat), or just chili, in the form thick rich white bean and white chicken meat soup. The main ingredient of the dish is chili pepper. So that the taste of soup is not hot, take canned green chili with soft tasteful. Grind a portion of the dish in a blender, as described in the recipe, leaving the cover ajar so that there is no hot explosion. Or you can add the chopped beans (1 can) to the pan. Soup it turns out to be very satisfying and full of delicious spicy flavors. Pour it into bowls and serve with your favorite toppings of your choice.
Recipe author – Valerie Bertinelli – American actress
Time: 45 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts without skin and bones (approximately 700 gr.)
- 2 cans of 425 gr. canned white beans
- 2 cans of 113 gr. canned chopped green peppers hot chili
- 1 tbsp. l vegetable oil
- 2 garlic cloves, finely chopped
- 1 small jalapeno peeled seed and stalk finely chopped
- 1 medium onion, chopped
- 0.5 tsp ground pepper ancho
- 0.5 tsp ground coriander
- 0.5 tsp ground zira
- 4 tbsp. chicken broth
- Serving options: chopped cilantro, chopped green onions, crispy chili-lime corn nuts, tortilla chips, sour cream, thinly sliced radishes, pickled jalapenos, avocado, grated cheddar, chopped bacon, chopped cabbage
Recipes with similar ingredients: chicken breasts, jalapenos, anchovy pepper, coriander, cumin, white beans, Avocado, bacon, sour cream
Recipe preparation:
- In a medium saucepan over medium heat, heat the oil. Add garlic, jalapenos, onions, 0.5 tsp. salt and 1/4 tsp pepper and fry until soft, about 6 minutes. Add the ancho powder, coriander and zira and cook, stirring, for 30 seconds. Then pour in chicken stock, increase heat to moderately strong and bring to a boil. Add chicken breasts and simmer slowly fire, until chicken is ready, 15-20 minutes. Put the chicken on a plate and cool slightly.
- Meanwhile, add the white beans together to the broth pan. with liquid and simmer for 5 minutes. Pour about half mix in a blender and grind to a homogeneous consistency (be careful when working with hot liquid in a blender). Return chopped mass into pan and add green chili. Cook on simmer for 5-10 minutes to all flavors mixed up.
- Tear the chicken along the fibers. Put Chicken back into the pan with chili, salt and pepper. chili with different toppings.
