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Chicken chili bowls with home-made tortilla chips

 In Chicken, Dinner/Supper, Recipes

Chicken chili bowls with home-made tortilla chips

From yesterday’s utter indulgence in the form of a devilishly good chocolate cake to today’s comforting home food. This is the juxtaposition that is Simply Delicious. One thing you can be certain of is that no matter how easy or how complicated a recipe, the drool-factor is always high on my priority list.

Chicken chili bowls with home-made tortilla chips

I made this chili a few nights ago when I had half a cooked chicken that needed using up and as I am the queen of leftovers (totes a thing), I decided to whip up this chili of sorts. I fried off an onion, garlic and spices before adding tinned tomatoes, the shredded chicken and a can of beans. This resulted in this really moreish, completely fuss-free stew which I then served with guacamole, some grated cheese and a dollop of sour cream. I used a few tortillas that were lying at the back of my fridge to make the quickest home-made tortilla chips, et voila. Dinner was served. So simple, so scrumptious and something you can whip up in seconds. You’re welcome!

Chicken chili bowls with home-made tortilla chips

Chicken chili bowls with home-made tortilla chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chili, Chicken, Dinner
Serves: 4
Ingredients
for the chicken chili
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • olive oil, for frying
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1x400g (approximately 12oz) can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional)
  • 2 cups cooked chicken, shredded
  • 1x400g (approx 12 oz) cannellini beans
  • 1 cup chicken stock
  • salt & pepper to taste
for the tortilla chips
  • 2 large flour tortillas, cut into wedges
  • vegetable oil, for frying
to serve
  • guacamole
  • grated cheese
  • sour cream
  • fresh chillies
Instructions
  1. Heat a large frying pan over medium heat then add the oil. Sauté the onion and garlic until soft and translucent.
  2. Add the spices and fry for another 30 seconds before adding the tomatoes and tomato paste. Add the sugar and allow to simmer for 2 minutes.
  3. Add the chicken, beans and chicken stock and allow to simmer for 10 minutes or until the sauce has thickened slightly. Season to taste.
  4. To make the tortilla chips, heat enough oil to deep-fry the tortilla chips in a saucepan.
  5. When the oil is hot, carefully place the tortilla wedges in the pot and allow to fry for 10-15 seconds until they are golden brown.
  6. Remove from the oil and allow to drain on kitchen paper.
  7. Serve the chili in bowls topped with the cheese, guacamole and sour cream. Add a few chillies (if using) and serve with the tortilla chips.
 

 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 9 comments
  • Annie Abbey
    Reply

    These look amazing! I have never had success with homemade tortilla chips so I will have to try this out!
    xx Annie
    Something Swell

    • Alida Ryder
      Reply

      Thanks Annie, the trick is to give them sufficient time to dry and harden a little after frying. Drain them on kitchen paper and then give them a minute or so to cool a little before serving.

  • Amy
    Reply

    This looks amazing! I’ll definitely be making this next time we have leftover chicken.

    • Alida Ryder
      Reply

      Thanks Amy. It’s such a great way to use up leftovers.

  • Megan @ Pip and Ebby
    Reply

    Umm, these look amazing! So comforting and delicious…yum!

    • Alida Ryder
      Reply

      I’m glad you like the look of them Megan!

  • Aletta
    Reply

    It Looks so yummy!!

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