Santa Fe Chicken Chili

Santa Fe painting by Karri Allrich
Santa Fe by Karri Allrich

Santa Fe Chicken Chili Recipe

You can easily make this recipe in your favorite slow cooker or Crock Pot, following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2-1 teaspoon ground cumin, to taste
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
1 sweet potato, peeled, diced
2 15-oz. cans pinto or white beans, rinsed, drained
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
8-oz. (1 cup) chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tablespoon balsamic or apple cider vinegar
A small drizzle of agave
2 heaping cups cooked chicken pieces- hand torn looks nice
Juice of 1 lime, or to taste

Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.

Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.

Warm through and serve when you are ready.

If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.

Serve with a wedge of lime.

My Pumpkin Corn Muffins would be a tasty addition.

Makes 4 servings.

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Anonymous said...

Awesome recipe! Of course, I'm not a meat-eater and we didn't have any sweet potatoes left, so I had to adapt a little bit (can of corn for the sweet potatoes and a bag of Quorn tenders for the chicken), but it was really, really good.

karina said...

Excellent! I'm glad. My kind of cooking is toss-together-what's-on-hand, too. And I often make this without chicken. If I need to, I'll add more beans (or - corn is a great idea!).


Alison said...

This was so good! I just tripled it for a party I had (although I have a lot left over - which is fine with me). I added salt to mine (I love salt), and put out cheddar cheese, sour cream, crunched up chips and guacamole. I got rave reviews. I ate it again the next night and told my husband I couldn't wait for him to get home!
This recipe is hard to find on your blog though - I had to search the archives to find it. Can you add it to the main food categories?
Thanks for the recipe!

Geo said...

I'm going to make the Sante Fe Chicken Chili for my wife very soon. She still works while I'm retired.

Michelle said...

This is a great recipe to use leftover Thanksgiving turkey (especially the white meat that my family usually doesn't eat)! Thanks!

Karina said...

Geo~ How thoughtful you are. This recipe will score you some serious points. ;-)

Hi Michelle~ Great idea. I think I'll add that tip to my GF Holiday post.


Michelle said...

Hi Karina,

Do you know if this recipe freezes well?


Karina said...

Hi Michelle,

To be honest, I don't know. I've never frozen any soup with beans.

You can make soups and chili a day, or two, ahead of time, and reheat.

In general, soups and stews tend to improve with time.

Michelle said...

Hi Karina,
There was no need to freeze - it was gobbled down within 24 hours. My dad doesn't like spicy foods, vegetables, or beans but really liked this combination (and the fact that it used some of our leftover white meat and strained leftover turkey soup for broth). In fact, my mom just called me back in Boston to let me know that my dad has been asking her to make more. :)

One cooking note: While I have made the bean and butternut chili several times in my apartment Crockpot on low for 6 hours with no problems, the sweet potatoes in this chili did not cook on my parents' Crockpot (same time). We had 1 bowl each without sweet potatoes; meanwhile I turned the Crockpot to high and let it simmer for a few more hours. My parents had finished it by noon the next day and said that it was even better then. Mmmm. Thanks!

Robin said...

Ok, this was the absolute best chili I have ever had!! I used potatoes instead of sweet potatos sinc emy kids aren't crazy about them. We loved it!! I doubled it and plan on using it for the chicken chili casserole tomorrow. I can not believe how delicious this was!!!! It will be a bi weekly meal in my home!!!

Karina said...

Hi Robin! Awesome. I'm so glad you liked the recipe. Thanks for posting. I really appreciate it. Take care!

randomcontemplations said...

Oh my goodness Karina, I am going to make this tomorrow, it looks so yummy. Also just found your lasanga recipe, my dear Hubby will so appreciate that. He has really missed lasagna since I've gone gfcf, I'll put tofu in it, yum yum.

Thanks so much!

jabclove5 said...

Love the chili. It's the best I've ever made.

I hope you don't mind. I entered your chili in our church's chili cook-off and won in the most unusual category. Just thought you'd like to know.

Thanks a bunch.

LiLRedHen said...

This chili was what I believe the best I have ever made. I was so impressed that I have passed on your recipe to several of my friends with a ton of raves about it! Couldn't find "fire-roasted" tomatoes though, so used salsa instead. I will defintley be making this again.

Karina said...

LilRedHen- Cool! I'm glad you enjoy it. The fire roasted tomatoes I use are Muir Glen. They're found in the "natural foods" section of many grocery stores; also at Whole Foods, etc...


Sarah said...

I freeze bean soups all the time and it works beautifully. Just reheat the thawed chili in a pot on the stove rather than in the microwave. Usually takes about 20 minutes or so for a couple of servings to heat up!

Gypsy said...

Wow, this was an amazing chili! I tweaked it a little bit: used just over a pound of raw chicken thighs that I threw into the pot along with the onions to brown, substituted about three ounces of canned chipotle peppers in adobo sauce for the chiles, and used a can each of black and cannellini beans. This stuff was so good! Over the next couple days, I caught my boyfriend sneaking spoonfuls of the leftover chili straight out of the fridge. :) This recipe is a definite keeper.

paula said...

this chilli is really tasty. I didn't have agave though, but regardless, it turned out really well.

Bradley said...

Thanks so much for the recipe! I just won my church chili cook off with this ones. The sweet potatoes add such a great flavor to it. I topped it with some fresh cilantro and avocados, and it was great!

Anonymous said...

a nice lady from my Sunday School class made this for me and it was WONDERFUL!!! Thanks for having this website out there, what a great resource for GF recipes!

Alison said...

I made this chili to take to a super bowl party last weekend, and it was awesome! It was great with the pinto beans. I did add a bit more cumin, and used cayenne pepper instead of chipotle pepper (I don't like overly smoky flavored food). Yum, yum. I'll definitely make this one again.

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