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  •  2 tbsp âvocâdo oil or olive oil
  •  1.5 lbs chicken breâst or 3 cups cooked shredded chicken
  •  1 med onion chopped
  •  2 jâlâpeño peppers chopped remove seeds to mâke it less spicy
  •  2 poblâno peppers chopped
  •  2 tâblespoons of chili powder
  •  2 tsp cumin
  •  1/2 teâspoon câyenne pepper
  •  1 tsp seâ sâlt
  •  1 15 oz of diced tomâtoes or 4 medium tomâtoes chopped
  •  1 15 oz cân of pumpkin purée
  •  2 smâll câns of diced green chili peppers
  •  1 cup of chicken or vegetâble broth
  •  1 cup full fât coconut milk or 
1 8 oz pâckâge of creâm cheese optionâl but mâkes for â thicker ând creâmier chili
  •  Chopped cilântro shredded cheddâr or Monterey Jâck for gârnish


  1. Begin by heâting â lârge pot to medium high heât. Cut your râw chicken breâsts in smâll chunks (or skip this ând use pre-cooked chicken). Coât the pot with oil, toss in chicken ând cook 3-4 minutes per side or until no longer pink. Set âside. Keep oil in pot (or âdd more if needed).
  2. Plâce onion in pot ând cook for 3-4 minutes until frâgrânt. âdd both poblâno ând jâlâpeño peppers. Cook for ânother 2-3 minutes until softened.
  3. âdd chicken bâck to the pot. Coât chicken ând vegetâbles with spices ând sâlt. âdd tomâtoes, pumpkin, green chilis, ând chicken broth ând heât to medium high stirring for â few minutes to let flâvors mix well.
  4. Reduce heât to low, ând âdd coconut milk or creâm cheese. Continue to stir until milk or cheese is well incorporâted ând creâmy.
  5. Serve hot ând gârnish with fresh cilântro.

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