Smoky BBQ Chicken Chili
A versatile sweet and smoky chili made of shredded chicken, a variety of beans, homemade BBQ sauce, bold spices and Liquid Smoke.
Servings: 6 people
Ingredients
- 1 pound Chicken breasts
- 1 Tbsp olive oil extra virgin
- 4 Garlic cloves minced
- 1 Small onion chopped
- 1 Bell pepper chopped, any color
- 1/2 cup Ketchup
- 3 Tbsp. Brown sugar
- 2 tsp. Yellow mustard
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 15 oz. can Cannellini beans rinsed and drained
- 1 15 oz. can kidney beans rinsed and drained
- 1 15 oz. can Pinto beans rinsed and drained
- 1 15 oz. can corn rinsed and drained
- 1 4 oz. can Diced green chilis Fire-roasted
- 2 tsp. Chili powder
- 1 tsp. Cumin
- 1 tsp. Paprika
- 2 tsp. Liquid Smoke
- 2 cups Chicken broth mixed with 1 Tbsp. cornstarch
- Salt and pepper to taste
- Hot sauce to taste
- Cilantro, cheese, sour cream, avocado, bacon, tortillas optional toppings
Instructions
Stovetop
- Saute chicken in 2 Tbsp. olive oil over medium-high heat, about 4-5 minutes on each side until mostly cooked through.
- Add rest of ingredients and stir to combine. Turn down heat and simmer for 30 minutes.
- Remove chicken from soup and shred it (with forks or a Kitchen Aid mixer). Put the shredded chicken back in the pot, stir, add desired toppings and serve.
Crockpot
- Add all ingredients to slow cooker,cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.
- Remove chicken and shred. Add back into slow cooker, stir, add desired toppings and serve.
Notes
*Make sure and pre-mix your cornstarch and water before adding to the soup! The mixture of the two acts as a thickening agent when heated in another liquid or sauce.