Fire-Roasted Chicken Chili
“Chicken remains the most popular protein on American menus, making it a perennial favorite for culinary innovation.”
Flavor & The Menu, “Protein at a Premium”, Winter 2013.
Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® slow cooked with fire-roasted corn, tomatoes, garlic and black beans.
INGREDIENTS
| Yellow onion, peeled, ¼-inch dice | 2 cups |
| Garlic, peeled, chopped | ¾ cup |
| Jalapeño peppers, seeded, chopped | ¾ cup |
| Canola oil | ⅓ cups |
| Water | 1 quart |
| Chicken stock | 6 cups |
| Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® (Code #6264), thawed, ½-inch dice | 2 pounds |
| Diced tomatoes in juice | 6 cups |
| Black beans, canned, rinsed and drained | 1 quart |
| Fire-roasted corn, frozen | 6 cups |
| Dried cilantro | 2 tablespoons |
| Chili powder | 1 tablespoons |
| Cumin | 1½ teaspoons |
| Salt | 1½ teaspoons |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | 1½ cups |
METHOD
- Sauté the onion, garlic and jalapeño peppers in oil in a stockpot for 7 to 10 minutes or until tender.
- Add water, chicken stock, Fajita Seasoned Breast Sizzle Strips®, tomatoes, black beans, corn, chili powder, cumin, salt and cilantro.
- Reduce heat to medium-low; simmer for 1 hour.
- Hold hot for service.
To make one serving
- Serve 2 cups chili garnished with 1 tablespoon cheddar cheese and 1 tablespoon sour cream
Main Ingredient
