Datil Chicken Chili

When we were in Charleston, SC we stopped into The Spice and Tea Exchange where I bought some Matanzas Chili Mix.  It is made with Datil Pepper and a mix of other spices.  It is smoky and delicious!

This soup goes together pretty quick and simmers on the stove top for an hour or more making it perfect for a chilly night.  I really liked the consistency of shredding the chicken.  Poblano peppers and pinto beans also add a great flavor.  

Datil Chicken Chili

1.25 lb of chicken breast

1 TBS of Matanzas Chili Mix

1 tsp of salt

2 TBS of olive oil

1 red onion, diced

1 red bell pepper, diced

1/2 tsp of salt

2 poblano peppers, diced

3 cloves of garlic, minced

1 15oz can of pinto beans, rinsed and drained

1/2 tsp of Matanzas Chili Mix

1 large tomato, chopped

3 cups of low sodium vegetable stock

1/4 tsp of black pepper

Combine 1 TBS of chili mix and 1 tsp of salt.  Rub this mixture into the chicken breasts.  Heat 2 TBS of olive oil in a large dutch oven over medium high heat.  Place the chicken breasts into the pan, sear on each side for 4-5 minutes.  Return the chicken to a plate, cover with aluminum foil, and set aside.  Add the onion and red bell pepper to the dutch oven.  Sprinkle in the 1/2 tsp of salt and stir to combine.  The water released from the salt will start to lift the brown bits from the pan.  This is a key element to your soup's flavor.  After cooking for 3-4 minutes, add in the poblano peppers and garlic.  Cook for another 3 minutes until everything is tender.  Add in the beans, tomato, and remaining 1/2 tsp of chili mix.  Once at a simmer, add in the vegetable stock and pepper.  Bring to a boil and then reduce to a simmer.  Return the chicken the pot and cover.  Simmer, covered for 45 minutes.  Remove the cover, shred the chicken with two forks, and allow the soup to simmer covered for another 10 minutes.  Serve in bowls garnished with guacamole or sour cream.  Enjoy!