- 2 large boneless, skinless chicken breasts cut into small cubes
- 1-2 TBS. olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1-2 cloves of garlic, chopped
- 1 jalapeno, sliced
- 1 Serrano chili, sliced
- 6-7 Embasa chipotle peppers, chopped
- 1 15 oz. can pinto beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- chicken broth, about 2 cups or more
- 1/2 container fresh hot (or mild) salsa
- 4 oz. canned green chiles
- 1 large handful fresh cilantro
- 1 package baby spinach arugula combo, chopped
- juice of 1/2 large lime
- lime slices for garnish
- ancho chili powder
- Chile powder
- black pepper
- cayenne pepper
- Slap Ya Mama
- Emeril’s Southwest seasoning
I wasn’t sure what I was going to make so I just put out a lot of ingredients from the fridge and pantry and figured it out as I went along. This is how I usually cook–I never know for sure what I’ll use or how it will turn out.
The same with the seasonings. I used all of these and only a little salt. With all this heat I didn’t need much salt. If you like it mild, go lighter on the spicy ones.
Cut the chicken into small cubes and season with as much heat as you like.
Heat olive oil in a large pot and add the onions. Generously season–again with as much heat as you like. Cook until the onions are somewhat translucent–about 3 minutes on medium heat.
Add the green pepper to the pot and continue to cook.
Add the chicken and cook until chicken is lightly browned, about 5 minutes.
Add the red pepper and garlic and continue to cook over medium heat.
This is the salsa I added–about 1/2 the container.
Add enough chicken broth to cover the chile. Toss in the sliced jalapeno, the chopped chipotle peppers, the green chiles and Serrano chiles if you like it hot–if not, skip this step. Try to keep the chipotles–they add a smokey flavor. Stir in the kidney beans and the pinto beans.
Stir in a large handful of fresh cilantro. This was from my garden!!!
And now for the surprise secret healthy ingredients–chopped spinach and arugula. I added them as an experiment and it was really good. Stir together and then squeeze in the juice from 1/2 of a large lime.
Bring it all to a low boil, then reduce heat and simmer for about an hour. Taste and adjust the seasoning. It seems that the spinach and arugula took away a little heat so I added a few spices back into the pot.
Ladle into bowls, garnish with lime and cilantro–or add sour cream and cheddar cheese. Serve alone or with warm tortillas.
If you make it today, it will be even better on Game Day tomorrow.