40 minutes
Serves 6
Ingredients:
2 Tbsp. olive oil
1 medium onion, diced
2 Tbsp. minced garlic
1 pound boneless, skinless chicken (thighs or breasts will both work)
2 Tbsp. garlic salt
2 tsp. black pepper
1 Tbsp. cumin
1 6 oz. can tomato paste
1 15 oz. can diced tomatoes with green chiles (We like Rotel.)
3 cups water
1 15 oz. can garbanzo beans, liquid drained
8 oz. frozen corn (We like Trader Joe's Organic Sweet Corn)
Chipotle Cream (Recipe to follow)
Chipotle Cream
16 oz. light sour cream (Plain Greek yogurt also works well.)
2-3 chipotle peppers in adobo sauce (These come in a can and can be found in the Latino section of your local supermarket.)
1 1/2 Tbsp. garlic salt
1 1/2 Tbsp. lime juice
Combine all ingredients in blender and pulse until smooth.
Make Dinner:
Heat olive oil in a large stock pot over medium heat. Add onion and garlic. Saute until onion begins to soften, about 10 minutes. Add chicken, garlic salt, pepper and cumin. Mix well and saute another 6-8 minutes. Add tomato paste, canned tomatoes, water, garbanzo beans and corn. Stir to combine. Bring just to a boil and reduce heat to low. Simmer for 15 minutes. Add 1 cup Chipotle Cream and mix well. (Chef's Note: For a 'not so spicy' chili, add 1/4 cup of Chipotle Cream and serve the rest on the side for those who enjoy more heat.) Serve chili topped with a dollop of Chipotle Cream and fresh lime.