A spicy but not too hot, hearty and healthy red Chili.
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- add 2 lemons, juice of
- add 2 (15 ounce) cans white beans
- add 2 tablespoons canola oil
- add 1 cup low-sodium low-fat chicken broth
- add 1 jalapeno pepper
- add 1/4 cup carrots
- add 1 teaspoon paprika
- add 1 cup frozen sweet corn
- add tortilla chips
- add 1 small sweet onion
- add salt and pepper
- add 1/4 teaspoon cumin powder
- add 3 tablespoons flour
- add 3 garlic cloves
- add 1/4 teaspoon pepper
- add 1/4 teaspoon salt
- add scallions
- add 1 anaheim chili
- add 3 tablespoons canola oil
- add 1 (28 ounce) can crushed tomatoes
- add 1/2 cup water
- add 1 1/2 chipotle chiles in adobo
- add 1 tablespoon chili powder
- add 1 (14 1/2 ounce) can petite diced tomatoes
- add 3 chicken breasts
- add sour cream
- add shredded cheese
- For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
- Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
- Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
- When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
- Toss chicken cubes with flour and set aside.
- For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
- Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
- Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
- Remove from heat and add corn.
- Serve and enjoy!