Stumbling upon a recipe destined to become a Family Classic is a delightful feeling. I got this feeling recently, when I made Smoky Chipotle Chicken Chili.
It’s crammed full of chicken, white beans, and flavor. Tangy, smoky, spicy flavor.
The Big Guy was skeptical when I said I was making it. “Why don’t you stick with the chili you know is a home run? Your mom’s recipe?” My mom’s recipe has, I must tell you, won a community chili cook-off, so he has a very valid point. But my cooking is sort of based on trying new things, finding our new favorites that are just a little different than anything we grew up with. While mom’s White Chicken Chili will always, always find its way to our table a couple times every fall and every winter, there’s a new chili in town, and it’s here to stay!
Smoky Chipotle Chicken Chili
4 slices bacon, chopped
1 large onion, diced
4 cloves garlic, minced
1 rotisserie chicken, shredded (or diced)
1 tsp. smoky paprika
1 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chipotle chili powder
6 c. chicken broth
28 oz. fire-roasted, diced tomatoes
4 cans (14.5 oz. each) white beans (cannelini or great northern)