As a result of a very long ago, very unfortunate cooking failure of mine involving chicken and dumplings, my husband is extremely skeptical of anything I make that is called a “stew.” I first described this dish to him as a stew, and when he narrowed his eyes at me in suspicion I revised my language and called it a soup instead. After he tasted it and liked it despite his misgivings about its purportedly stew-like nature, he decided it was really more of a chili anyway.
So there we are. This soup/chili gets its smoky flavor from smoked paprika, one of my favorite spices. It’s very easy to make and pretty tasty garnished with avocado, sour cream (or greek yogurt) and cilantro.
Smoky Chicken and Bean Chili
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 of an onion, finely chopped
- 1 rib celery, finely chopped
- 1 28 oz can diced tomatoes in juice
- 1 can low-sodium chicken broth
- 1 1/2 tsp smoked paprika
- 1/4 tsp hot red pepper flakes
- 3/4 tsp cumin
- 2 boneless chicken breasts
- 1 can red kidney beans, rinsed and drained
- Avocado, for garnish
- Greek yogurt or sour cream, for garnish
- Cilantro, for garnish
- In a large stockpot or dutch oven, heat the olive oil. Add the garlic, onion and celery and saute for about 5 minutes, until onions are translucent and celery begins to soften.
- Add the tomatoes, chicken broth, paprika, pepper flakes, and cumin and bring to a boil.
- Add the chicken breasts to the pot and submerge in the liquid. Reduce the heat to low, cover and simmer until the chicken is just cooked through (depending on the size of the chicken breasts, this could take 10-20 minutes).
- Remove the chicken breasts with a slotted spoon and transfer to a plate. Shred the chicken using a fork, and return it to the pot. Add the kidney beans and simmer for another 5-10 minutes or so.
- Garnish with avocado, greek yogurt or sour cream, and cilantro, and enjoy!