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.

Course Chicken, Chili, Dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 377kcal

Author Alida Ryder

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