Get ready for a delicious adventure with Chicken Tortilla Chili – an easy and tasty dish perfect for your cooking journey. This recipe combines simple ingredients in a flavorful way, making it great for those learning how to cook.

Begin by blending a portion of the chicken broth with cannellini beans to create a creamy base that will add both texture and depth to the chili.

Seasoned chicken becomes the centerpiece, tossed together with a mix of cumin, paprika, chili powder and a hint of lime juice. Add a touch of cayenne pepper for some excitement.

In a pot, warm some olive oil and sauté onions, garlic and jalapeño. Introduce the seasoned chicken to this fragrant base, letting it sear and soak up all the flavors.

Pour in the blended broth-bean mixture, followed by the remaining chicken broth. Cannellini, kidney and black beans bring variety and heartiness, while the salsa delivers a zesty punch. Crushed tortilla chips are stirred in, offering a unique twist with their satisfying crunch.

Allow the chili to simmer, melding the flavors.

For a finishing touch, garnish with fresh cilantro, green onions, sour cream and shredded cheese, each adding layers of flavor and texture. Dive in and enjoy your chicken tortilla chili!

Prep Time:  5 minutes   |    Cook Time:  40 minutes   |    Total Time:  45 minutes   |    Servings:  8

Ingredients:

• 5 cups  Simply Nature  Organic Low Sodium Chicken Broth, divided
• 2 15.5-ounce cans  Dakota’s Pride  Cannellini Beans, drained and rinsed, divided
• 1½ pounds  Kirkwood  or  Never Any!  Chicken Breasts
• 1 teaspoon  Stonemill  Ground Cumin
• 1 teaspoon  Stonemill  Paprika
• 1 teaspoon  Stonemill  Chili Powder
• 2 limes, juiced
• ½ teaspoon cayenne pepper
• 3 tablespoons  Carlini  Pure Olive Oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, ribs and seeds removed, minced
• 15.5 ounces  Dakota’s Pride  Kidney Beans, drained and rinsed
• 15.5 ounces  Dakota’s Pride  Black Beans, drained and rinsed
• 16 ounces  Simply Nature  Organic Medium Salsa
• 1 cup crushed  Clancy’s  Restaurant Style Tortilla Chips
• Ground  Stonemill  Sea Salt Grinder, to taste

Directions:

1. In a blender or food processor, combine 2 cups chicken broth with one can of cannellini beans. Blend until smooth. Set aside.
2. Cut chicken into bite-sized pieces. In a medium bowl, toss together chicken, cumin, paprika, chili powder, lime juice, cayenne and 1 tablespoon olive oil.
3. In a large pot, over medium heat, heat remaining 2 tablespoons olive oil. Add onion, garlic and jalapeño. Sauté for 5 minutes, stirring occasionally. Add chicken and cook for another 5 minutes, stirring occasionally.
4. Add reserved chicken broth mixture, remaining 3 cups chicken broth, beans, salsa and tortilla chips. Season to taste with salt. Bring to a boil. Reduce heat to a simmer, continue cooking for 30 minutes.
5. Serve with fresh chopped cilantro, sliced green onions, sour cream and shredded cheese.

TIP: If you don't have a food processor or blender, you can achieve the same thickening results by mashing the beans by hand.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen