Saturday, January 8, 2011

Chipotle Chicken Chili with Pepper Salsa & Avocado Ranch Dressing

  • 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
Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.

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!


  1. Jenn, do you think that this is better or the Chicken Tortilla soup is better? Also, thoughts on freezing?

    All of this looks super yum-o. :)

  2. I personally liked this one (Chipotle Chicken Chili) better than the Ancho Chicken Tortilla and I REALLY liked the salsa and ranch dressing. I'm sure the soup would freeze great and then you would just make the salsa and ranch fresh.