Chicken and chorizo chili
4
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Ingredients
Dried ancho pepper
2 item(s), chile
Chorizo
4 oz
Water
1 cup(s), boiling
Olive oil
2 tsp
Uncooked skinless boneless chicken thigh
1 pound(s), cut into 1/2-inch pieces
Ground cumin
1 tsp
Table salt
1 tsp
Uncooked onion
1 large, chopped
Celery
3 rib(s), medium, chopped
Serrano chili pepper
2 item(s), seeded and minced
Garlic
2 clove(s), chopped
Canned diced tomatoes
29 oz, 2 (14 1/2-oz. cans)
Frozen corn
1 cup(s), or fresh
Light sour cream
6 Tbsp
Cilantro
6 Tbsp, chopped
Scallions
6 Tbsp, thinly sliced
Lime
1 item(s), cut into wedges
Instructions
1
1 Heat medium skillet over medium heat. Add anchos and cook, turning often, until lightly toasted and fragrant, about 1 minute. Transfer anchos to medium bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain anchos and discard water; remove stems and finely chop.
2
2 Meanwhile, heat oil in large Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon cumin and 1/2 teaspoon salt. Add chicken to Dutch oven and cook, stirring occasionally, until well browned, about 8 minutes. Transfer to plate. Add chorizo to Dutch oven and cook, breaking up with spoon, until browned, about 3 minutes. Add onion, celery, serranos, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
3
3 Add tomatoes, anchos, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon salt; bring to boil. Reduce heat and simmer, partially covered, until slightly thickened, about 40 minutes. Stir in chicken and corn and cook until heated through, about 3 minutes.
4
4 Ladle chili evenly into 6 bowls; top evenly with sour cream. Sprinkle with cilantro and scallions. Serve with lime wedges.
5
Serving size: (1 cup chili and 1 tablespoon sour cream)
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