Chicken and Pinto Bean Chili
Chicken and Pinto Bean Chili is one of our favorite winter soups. I start this soup by roasting chicken breasts. While the chicken roasts, I cook together onions, chopped canned tomatoes, chicken stock, and spices. Then, I add the chicken and pinto beans and simmer the chili until it’s thick and delicious. We like this chili for several reasons. First of all, I like that I can make this chili in just about one hour. Secondly, I like that I can make this chili ahead of time. And, lastly, we all love how warm and comforting this chicken chili is.
The Equipment I Used
- A Dutch Oven- I like to simmer my chili in an enameled cast iron Dutch oven. But you can use any pot that you like.
The Ingredients Needed for Chicken and Pinto Bean Chili
- Chicken- I always use Bell and Evans chicken because I find it to be the most tender. Use bone-in, skin-on chicken breasts.
- Beans- Use pinto beans. I like to use dried beans and cook them myself. Then, I store them in my freezer.
- Tomatoes- I use Pomi chopped tomatoes that come in a box. But you can also use canned crushed tomatoes.
- Chicken Stock- I always use my homemade chicken stock and store it in the freezer. The recipe is below.
- Spices-You’ll need chili powder, ground cumin, oregano, and salt for this recipe.
How I Made my Chili
- First, I roasted the chicken.
- While the chicken roasted, I cooked the onions until they were soft. Then, I added the garlic and spices.
- Next, I added the beans, tomatoes, and chicken stock to onion mixture.
- Then, I added in the roasted chicken and cooked it just until it was warmed through.
- Finally, I topped each bowl of chili with sour cream, shredded cheddar cheese, and scallions.
If you like warm and cozy soup bowls, you need to try this hearty and delicious Chicken and Pinto Bean Chili.
Chicken and Pinto Bean Chili
Chicken and Pinto Bean Chili is filled with roasted chicken, pinto beans, tomatoes, and spices.
Ingredients
- 2 bone-in, skin-on chicken breasts
- ¼ tsp. each kosher salt, and black pepper, garlic powder, paprika
- 2 tbsp. extra virgin olive oil, divided
- 1 cup chopped onion
- 1 tbsp. minced garlic
- 2 tbsp. chili powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 2 cups cooked pinto beans
- 2 cups canned chopped tomatoes
- 2 cups chicken stock
Instructions
- Begin by cooking the chicken: Preheat the oven to 350 degrees. Place the chicken on a sheet pan and add the salt, pepper, garlic powder, and paprika. Drizzle with one tablespoon of the oil. Bake for 40 minutes or until the chicken is no longer pink inside. When the chicken is done, remove the skin and bones and chop the chicken in bite-sized pieces.
- While the chicken bakes, heat the other tablespoon of oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the rest of the spices and the salt and cook for thirty seconds.
- Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Stir in the chicken and cook it until just warmed through.
Nutrition
Calories: 325kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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