Full Recipe

Fire-Roasted Chicken Chili

Fajita Chicken Breast Strips 2/5# Fully Cooked

Fajita Seasoned Breast Sizzle Strips® slow cooked with fire-roasted corn, tomatoes, garlic and black beans.

Recipe Preparation

Ingredients

  • 2 c
    Yellow onion, peeled, 1/4-inch dice
  • 2 lb
    Pilgrim's® FC 1/2" Fajita Strips 10#
  • 3/4 c
    Garlic, peeled, chopped
  • 3/4 c
    Jalapeño peppers, seeded, chopped
  • 1/3 c
    Canola oil
  • 1 qt
    Water
  • 6 c
    Chicken stock
  • 6 c
    Diced tomatoes in juice
  • 1 qt
    Black beans, canned, rinsed and drained
  • 6 c
    Fire-roasted corn, frozen
  • 2 tbsp
    Dried cilantro
  • 1 tbsp
    Chili powder
  • 1 1/2 tsp
    Cumin
  • 1 1/2 tsp
    Salt
  • 1 1/2 c
    Cheddar cheese, shredded
  • 1 1/2 c
    Sour cream

Method

  1. Sauté the onion, garlic and jalapeño peppers in oil in a stockpot for 7 to 10 minutes or until tender.

  2. Add water, chicken stock, Fajita Seasoned Breast Sizzle Strips®, tomatoes, black beans, corn, chili powder, cumin, salt and cilantro.

  3. Reduce heat to medium-low; simmer for 1 hour.

  4. Hold hot for service.

  5. Serve 2 cups chili garnished with 1 tablespoon cheddar cheese and 1 tablespoon sour cream

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