Chicken Avocado Chili
Chicken Avocado Chili is a Mexican Style slow cooked stew usually made with pork. Itās a great comfort food, especially on cold days. My version uses left over Baked Chicken. This stew can be made spicy or mild, depending on your taste. Mine is a mild one, I didnāt add Jalapeno to make it spicy. This is another way of reinventing another dish using left overs and create a warm, hardy and delicious stew.
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Chicken Avocado Chili Recipe:
INGREDIENTS:
1 Cup of Shredded Left-over Baked Chicken or you can use Fresh Diced Cut Chicken Breast
1 Cup of Fresh or Frozen Corn
1-2 Stalk(s) of Celery
Ā½ Medium Size Onion Diced
4 Cloves of Garlic
1 Can of Navy Beans
1 Cup Store bought Avocado Salsa
Salt and Pepper to taste
1-2 tsp Chili Powder
1 tsp Roasted Cumin
1 tbsp Cornstarch and Water to make Slurry
1-2 Tbsp Canola or any kind of Cooking Oil
4 Cups of Chicken Stock (Store bought Chicken stock will work too,just watch out for the salt content)
1 Knorr Cube
Fresh Cilantro and Slices of Avocado for Garnish
DIRECTIONS:
– Oil the pot and SautĆ© the Onions, Garlic and Celery until they turn translucent.
– Next add the Shredded Chicken and Knorr Cube.
– Next the Navy Beans and Corn go in and let it simmer.
– Add the Avocado Salsa. Mix it all together so Avocado Salsa will incorporate into all the Ingredients.
– Then Add the Chicken Stock and let it simmer.
– When it starts to boil, Add the Corn Starch Slurry to thicken the Chili.
– Season it with Salt, Pepper, Garlic, Cumin and Chili Powder.
– Let it simmer to thicken it up.
– When it’s the right consistency, Itās finished and ready to serve.
– You can Garnish it with a dab of sour cream on top, Cilantro, Sliced Avocado and/or a Green Chili Pepper. It’s your choice.
– Then Enjoy.