Best Ancho Chicken And Black Bean Chili Recipes

Pulled Chicken Ancho Chili and Black Bean Soup Recipe image

Provided by á-31592

Number Of Ingredients 18

1 tsp, olive oil
2 cup(s), chopped, uncooked onion(s) chopped
2 medium, poblano chile chopped
1 ½ tsp, kosher salt divided
1 Tbsp minced garlic
1 medium, sweet red pepper(s) diced
2 tsp, chili powder or to taste
2 tsp, ancho chili powder or to taste
2 tsp ground cumin
4 cup(s) fat free chicken broth
15 oz canned diced tomatoes
1 pound(s) uncooked boneless skinless chicken breast
15 oz, canned black beans rinsed and drained
2 cup(s), frozen corn kernels defrosted
1 Tbsp fresh lime juice
1 cup(s) fat-free plain Greek yogurt
½ cup(s), cilantro chopped
½ cup(s), uncooked scallion(s) sliced

Steps:

Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion

ANCHO CHICKEN AND BLACK BEAN CHILI image

Yield 3 gallons

Number Of Ingredients 13

4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
3 large onions, 1/4" diced.
3 ea. red, yellow and green bells 1/4" diced.
4 garlic cloves minced.
1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
four ears grilled corn, cut off and set aside (should equal to 3 cups).
2 gal chicken stock.
2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
1 tbsp. ground cumin.
1 qt heavy cream.
1 cup cajun style roux (pre-cooked.
1 tsp. course grnd (1/8 grain)blk pepper.
2 bu. chopped cilantro.

Steps:

Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.