Spicy Chili with Shredded Chicken and Chorizo

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chorizo

  Daniele

  454g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Jalapeno peppers

  Raw

  100g

• Green bell pepper

  Sweet, green, raw

  3 medium or 357g

• Onions

  Raw

  1 medium or 110g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Chili powder

  Spices

  ¼ cup or 30g

• Cumin

  Spices, cumin seed

  1 ⅜ tsp, ground or 4g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Beans

  Kidney, mature seeds, sprouted, raw

  400g

• Jalapeno peppers

  Raw

  100g

• Sour cream

  Reduced fat, cultured

  100g

Directions

1. Prep Ingredients: Dice the onion, jalapeño, and poblano (or bell) peppers. Set aside. In a food processor, purée the fresh tomatoes if using. Drain and rinse the beans.
2. Bring 4 cups water to a boil in a large pot. Once boiling, add the chicken breasts. Reduce heat to a low boil and cook for 30-40 minutes. Once cooked through, remove the chicken breasts and reserve 3 cups of cooking water. Once cool enough to handle, use two forks to shred the chicken and set aside.
3. Add the olive oil to a 4 quart soup pot or french oven. Once shimmering, add the chorizo and cook for 10 minutes until browned on the bottom and cooked through. Remove from the pot and set aside.
4. In the same pot, add the onions and peppers and season with salt and pepper. Cook for 10-15 minutes or until the vegetables are slightly charred around the edges and very soft, stirring frequently. Add the chicken stock and bring to a boil, continue cooking, stirring frequently, until the liquid has reduced by half.
5. Add the chili powder, cumin, and oregano and stir to combine. Add the tomatoes, reserved chicken broth, chorizo, and shredded chicken. Season with salt, pepper, and a bit of sugar to help done down the acidity of the tomatoes. Bring to a boil and then reduce heat to a simmer for 30 minutes to allow the flavors to meld.
6. Add the beans and cook for an additional 10 minutes.
7. To serve: Divide soup between bowls and serve with sour cream, shredded cheese, and lime wedges. Enjoy!