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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 112.4
  • Total Fat: 1.8 g
  • Cholesterol: 17.4 mg
  • Sodium: 266.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 11.6 g

View full nutritional breakdown of Spicy Chicken Chili...type....stuff.... calories by ingredient
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Spicy Chicken Chili...type....stuff....

Submitted by: GREGORYCOLE

Introduction

This is a tasty and complex chicken chili bean soup. I will not call it chili because it really isn't a chili, but I make it VERY spicy and the flavor and texture is similar to chili. This is the first time I've made it, so we shall see how filling it is. This is a tasty and complex chicken chili bean soup. I will not call it chili because it really isn't a chili, but I make it VERY spicy and the flavor and texture is similar to chili. This is the first time I've made it, so we shall see how filling it is.
Number of Servings: 20

Ingredients

    Goya 16 Bean soup mix
    600 Grams of cooked chicken breast
    2 Cups of sliced mushrooms
    650 Grams of potatoes
    2 Medium slice onions
    8 Cups of water
    6 Tablespoons of Dr. Gonzos One Hump Dry Rub (You can use any hot spice mix)
    4 Tablespoons of red pepper flakes
    1.5 Tablespoons of cayanne pepper
    2 Tablespoons olive oil
    A lot more water and salt

Directions

in a soup pot, add beans, 4 cups water, and red pepper flakes. Bring to a boil and boil for two minutes, then pount beans water and pepper mixture into a mixing bow, and set aside. Turn your attention to the vegetables. Slice everything roughly 1/4" thick, and the potatoes into 3/8" cubes. Turn the heat up on the soup pot until all the water is evaporated, then add the oil. The pan will be ripping hot so be ready to dump the onions and potatoes in as soon as the oil goes in. Stir fry in the bottom of the pot until they start getting carmelized and burned bits start forming on the bottom. Once this happens, add the spice rubs and use the volume of powder to work in with the burny bits and oil and "scrub" the bottom of the pan clean using the spice powder. The oinions should mash with the brown bits and powder into a paste. DO NOT LET THIS BURN! Keep it moving, and turn the heat down if necessary. This will not form delicious browning, it will only form ash. Add the mushrooms and stir fry for a bit on low heat until the fluid starts coming out. Turn off the heat and wait until the beans have been sitting in the bowl a total of an hour. then turn the soup pot on, and add everything but the remaining spices to the pot. Add more water until the water is half an inch above all the ingredients. Bring to a bowl then reduce heat to medium and simmer until beans are soft (could be up to 3 hours) When beans are soft, add the rest of the spices, simmer for 5 minutes and taste. Salt and pepper to perfection. I enjoy this served over rice with some nonfat greek yogurt to cut the heat a bit.

PUT IT IN YOUR MOUF!!

Serving Size: Makes roughly

Number of Servings: 20

Recipe submitted by SparkPeople user GREGORYCOLE.






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