Chicken chili bowls with home-made tortilla chips
Chicken and bean chili bowls topped with cheese, guacamole and sour cream served with crisp, home-made tortilla chips makes a great game day meal and is perfect for serving a crowd.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
- 1 x400g approximately 12oz can chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional
- 2 cups cooked chicken shredded
- 1 x400g 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
- grated cheese
- sour cream
- fresh chillies
Heat a large frying pan over medium heat then add the oil. Sauté the onion and garlic until soft and translucent.
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.
Add the chicken, beans and chicken stock and allow to simmer for 10 minutes or until the sauce has thickened slightly. Season to taste.
To make the tortilla chips, heat enough oil to deep-fry the tortilla chips in a saucepan.
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.
Remove from the oil and allow to drain on kitchen paper.
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.
Calories: 377kcal | Carbohydrates: 40g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 421mg | Potassium: 976mg | Fiber: 6g | Sugar: 7g | Vitamin A: 480IU | Vitamin C: 12.7mg | Calcium: 142mg | Iron: 6.1mg