Warm up with a bowl of this flavorful jalapeño lime chicken chili. It’s the perfect meal for a chilly night!
I couldn’t let spring come without sharing one final soup recipe with you all, and guys, it’s a good one! This is sort of a stew/chili/soup all rolled into one. It’s loaded with three kinds of beans, lots of chicken, and of course, jalapeño & lime.
Last month when we were all under the weather I tried my hardest to avoid grocery shopping. I went almost 2 weeks (which seemed like an eternity) without stepping foot in a store. I hunkered down and used anything and everything we had in our pantry and fridge. I thew together this soup using some leftover ingredients from my sesame soy noodle bowls and asked my husband to grab a rotisserie chicken on his way home from work.
It ended up being a huge hit with everyone. I was pretty proud of myself for not only mustering up the will-power to cook, but for making something that had us licking our bowls clean. It’s something I plan on doing more. I thrive on pressure and having to think out of the box!
So how do you make jalapeño lime chicken chili? Great question. Let’s get started!
First, you’ll want to heat the oil in a large stockpot or dutch oven set over medium heat. I prefer using avocado oil for Mexican-inspired dishes, but also any time I’m using higher heat. When the oil is hot, add the corn and blister it. This an important step whether you’re using fresh or frozen corn. Once it starts to turn brown, reduce the heat to medium-low and add the onion. Saute until translucent, then add the green onion, garlic and minced jalapeño. Cook for 1 minute or until fragrant.
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