One thing I love about the Fall and Winter is all the soups, stews and roast that you can make....there are endless possibilities. Now I am a huge fan of White Chicken Chili....so when I came across this recipe for Red Chicken Chili..I didn't know if I should abandon everything I love and jump off into the great unknown.
But seeing that I am a Risk/ Thrill seeker (really only when it comes to food) I decided to give it a try. This was sooooo good and the Cornbread croutons topped it off, even my husband who is my number one fan when it comes to my White Chicken Chili couldn't get enough of this:) Also make sure you scroll all the way to the end because there is a bonus recipe that you can do with the leftover chili!!!!!
Red Chicken Chili
10 Roma tomatoes, halved lengthwise
1 jalapeno pepper, halved (take out the seeds if you want)
1 white onion, halved
4 garlic cloves, peeled
2 tbs. olive oil
2 pounds of boneless chicken breast, cut in 1/2 in. cubes
1/4 c. chili powder
2 tsp. coarse salt
2 canned chipotle peppers in adobo sauce, chopped (use one if you want to cut down on the heat)
1 3/4 c. chicken broth or stock
1 can kidney beans, drained
1 box of Jiffy cornbread
1/3 c. milk
1/4 c. olive oil
2 tbs. coarse salt
Recipe: Martha Stewart
But wait there's more (don't you love when people say that)
Here is a great way to use your leftover chili.....Ready?
Just start by preheating the oven to 350 degrees.
Start with a layer of tortilla chips, top with chili and cheese and then repeat layer one more time starting with the chips again. Bake for 3 min than broil for 30 sec. Take them out and top with salsa and sour cream:)