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Quick & Easy

Spicy Peanut Chicken Chili

While spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day.

Ingredients :

    1 can (15 ounces) pinto beans, rinsed and drained
    1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
    1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
    1 can (14-1/2 ounces) reduced-sodium chicken broth
    1 package (12 ounces) frozen Southwestern corn
    3 tablespoons creamy peanut butter
    1 to 2 tablespoons minced chipotle peppers in adobo sauce
    2 teaspoons chili powder
    1/2 teaspoon ground cinnamon
    3 cups coarsely shredded rotisserie chicken
    6 tablespoons reduced-fat sour cream
    Minced fresh cilantro, optional

Direction :

    Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
    Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.

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681 Parkway Street, El Centro, California(CA), 92243

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+1 980 333 4817

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