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.
Servings 4
Calories 377kcal
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
- 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
to serve
- guacamole
- grated cheese
- sour cream
- fresh chillies
Instructions
- 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.
Nutrition
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
