Ingredients
- 1 Pound Boneless, Skinless Chicken Breast Cut in bite-size pieces
- 4 Strips Thick Cut Bacon Chopped
- 2 Tblsp. Olive Oil Divded
- 1 Tsp. Garlic Pepper Seasonig I use McCormick Grinder
- 1 Quart chicken stock
- 1 Large Onion Chopped
- 5 Cloves Garlic Minced
- 2 Poblano Chilis
- 1 4 Oz.Can Chopped jalepenos Drained and rinsed
- 1 7 Oz. Can Chopped Green Chilis Drained and rinsed
- 2-1/2 Tsp Ground Cumin
- 1-1/2 Tsp. Mexican Oregano
- 1 Tsp. Chipotle Powder
- 2 Cans Cannellini Beans Drained and rinsed
- 2-3 Tbsp. Masa Harina To thicken, if needed
- Juice of 1/2 Lime
- 1-1/2 Cup Jack Cheese Shredded (for garnish)
- 2 Cups Tortilla Chips Homemade or packaged.
Servings:
Instructions
- Heat a soup pot over medium high heat. Add 1 tablespoon olive oil and let it get hot. Add the bacon and chicken Sprinkle with the garlic & pepper seasoning and cook, stirring occasionally until the bacon and chicken are lightly browned, about 7 minutes. Remove from pot with a slotted spoon and drain on paper towels. Remove the drippings in the pan, but leave the brown bits
- Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until they are translucent 5 minutes or so. Add the drained chilies and the garlic and continue to cook for another 3 or 4 minutes.
- Heat poblanos under the broiler until well browned on all sides. Place charred peppers in a bowl and cover with plastic wrap. Allow to rest for 10 minutes or so. Remove the skin, stems and seeds and chop into small pieces. Add to pot with the canned chilis.
- Add the herbs and spices and cook for an additional minute or two. Add about 1/2 cup of the stock and stir to deglaze the pot. Return the bacon and chicken to the pot and add the rest of the stock and bring to a boil. Lower the heat and simmer 15 minutes.
- Add the drained beans and cook until heated through. If the chili seems a little thin, mix the masa harina with a little of the chili liquid and stir back into the pot. Simmer until the chili thickens slightly and everything is happily hot. Serve topped with the cheese and tortilla chips.
- To make Tortilla Chips: Heat oven to 350 degrees. Spray a large cookie sheet with olive oil cooking spray. Tear or cut 3-4 tortillas of your choice into strips. Lay in a single layer on the cooking sheet and spray with the olive oil cooking spray. Sprinkle lightly with coarse salt. Bake 10 – 12 minutes, turning half way through. The chips should be golden brown and crisp.
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