- 4 tablespoons EVOO – Extra Virgin Olive Oil
- 6 slices bacon, chopped
- 2 pounds ground chicken breast
- 2 to 3 tablespoons pureed chipotle in adobo, depending on preferred heat level
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 large yellow onion, chopped
- 3 or 4 garlic cloves, finely chopped or grated
- 3 tablespoons tomato paste
- 1 quart chicken stock
- Salt and pepper
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 1/4 cup chopped fresh cilantro leaves
- Juice of 1 lime
- 1 avocado, pitted
- Juice of 1 lemon
- 1/4 cup finely chopped fresh chives
- Crushed tortilla chips, for garnish
While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Add the lime juice, the cilantro, and some salt to the salsa.
To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.
Serve up the chili with some of the pepper salsa and avocado ranch dressing. Garnish with tortilla chips.
Things I learned from this recipe-
1. i would never make it on a food network competition show... it takes me a LONG time to chop lol
2. i really really really LOVE mexican food and hot & spicy food... but warning if you do not like it hot then this soup is probably not for you
Rating: so YUM-O!