Smoky Chicken Chili

Name: Smoky Chicken Chili
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 10 servings
Ingredients: 0 --For the smoked chicken:---; 3 tbsp liquid smoke; 1 whole raw chicken, organs discarded, rinsed and patted dry; 2 teaspoon smoked salt, plus more to season the chicken; 0 pepper; 1.5 cup chicken stock; 0 Roasting pan with a rack and lid; 0 --For the chili:---; 1 whole smoked chicken, meat pulled; 1 large onion, chopped; 1 red pepper, seeds and membranes removed and chopped; 2 poblano peppers, seeds and membranes removed and chopped; 2 jalapeño peppers, seeds and membranes removed, diced; 4 garlic cloves, minced; 0.5 cup finely chopped cilantro (more for garnish); 2 can small white beans (navy or great northern), drained and rinsed; 1 can black beans, drained and rinsed; 1 can fire roasted tomatoes; 5 cup chicken stock; 1 cup juices from smoked chicken pan; 2 teaspoon smoked salt; 1 tbsp smoked paprika (2 tablespoons if not using a smoked bird); 2 tbsp cumin; 0.5 teaspoon chili powder (ideally smoked chili powder); 2 teaspoon oregano; 1 teaspoon coriander

Smoky Chicken Chili. No smoker required!! Pulled chicken chili w beans, tomatoes, peppers, garlic, onions & stock. Perfect winter soup! Please visit my blog Taste and See for more delicious recipes! This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep20 min

Cook2 hrs 30 min

Total2 hrs 50 min

Servings10

Difficultymedium

MexicanAmericanSoupsLunchDinner / Supper

Ingredients

0--For the smoked chicken:---
3 tbspliquid smoke
1whole raw chicken, organs discarded, rinsed and patted dry
2 teaspoonsmoked salt, plus more to season the chicken
0pepper
1.5 cupchicken stock
0Roasting pan with a rack and lid
0--For the chili:---
1whole smoked chicken, meat pulled
1 largeonion, chopped
1red pepper, seeds and membranes removed and chopped
2poblano peppers, seeds and membranes removed and chopped
2jalapeño peppers, seeds and membranes removed, diced
4garlic cloves, minced
0.5 cupfinely chopped cilantro (more for garnish)
2 cansmall white beans (navy or great northern), drained and rinsed
1 canblack beans, drained and rinsed
1 canfire roasted tomatoes
5 cupchicken stock
1 cupjuices from smoked chicken pan
2 teaspoonsmoked salt
1 tbspsmoked paprika (2 tablespoons if not using a smoked bird)
2 tbspcumin
0.5 teaspoonchili powder (ideally smoked chili powder)
2 teaspoonoregano
1 teaspooncoriander

Instructions

1
---For the smoked chicken:---
2
Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan.
3
Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours.
4
Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
5
---For the chili:---
6
Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute.
7
Mix in the cilantro, beans, tomatoes, and stock then bring up to a boil.
8
Turn down to a simmer and cook for 15 minutes.
9
Gently fold in the pulled smoked chicken and simmer without stirring for 10 minutes. Remove from the heat and let sit 10 minutes. Serve warm with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.