SPICY LIME CHICKEN CHORIZO CHILI
Author: Maria Emmerich | Serves: 10
1 hour 10 minutes
1 hour 20 minutes
1 tablespoon coconut oil
2 lbs chorizo sausage
2 chicken boneless skinless chicken thighs, cut into ½ inch pieces
1 cup chopped onion
1 (28 oz) can whole peeled tomatoes, undrained
3 chipotle chiles in adobo sauce
3 tablespoons minced garlic
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
2 teaspoons fine grain sea salt
1 teaspoon cayenne pepper
2 cups chicken stock (boxed will work, homemade preferred)
1 can (12 oz) can Lacroix lime carbonated beverage
1 oz unsweetened baking chocolate, chopped
¼ cup fresh lime juice
¼ cup chopped fresh cilantro
1. Heat a large soup pot over medium high heat. Add the oil, chorizo, diced chicken and onions. Cook until onions are soft and chicken and chorizo are cooked through, about 5 minutes.
2. Meanwhile, place the tomatoes with juice and chilis in a food processor. Combine until smooth. Set aside.
3. Add garlic, paprika, cumin, oregano, salt and cayenne to the soup pot and saute for another minute while stirring.
4. Add in the tomato puree, broth, Lacroix, chopped chocolate. Heat until a soft boil then reduce heat to low and cook for 1 hour for flavors to open up. Just before serving, stir in lime juice and cilantro.
Nutritional Information (per serving):
"Healthified" Chili = 288 calories, 21.6g fat, 16g protein, 8g carbs, 2.9g fiber 67% fat, 22% protein, 11% carbs