Chocolate Chicken Chili Soup
by rotts4me
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INGREDIENTS
- 2 tablespoons vegetable oil
- 2 pounds boneless skinless chicken thighs ; cut in 1/2″ cubes
- 1 large onion ; finely chopped
- 4 cloves garlic ; minced (yes really 4)
- 1 1/2 teaspoons ground cumin ; preferably ground from whole seeds
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 2 teaspoons chili powder ; your choice of type, mild to hot
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon coarsely ground pepper
- 3 teaspoons flour ; optional
- 2 cups low-sodium chicken broth
- 28 ounces diced tomatoes ; preferably fire-roasted, with their juice
- 15 ounces canned white beans ; drained and rinsed
- 1 cup frozen corn
- 2 ounces bittersweet chocolate ; broken into pieces or chopped finely
- 2 tablespoons fresh cilantro ; with more for garnish
INSTRUCTIONS
Heat the oil in a large deep skillet and saute the chicken until it looses its raw color, about 3 minutes. Transfer to a 5-6 quart slow cooker.
Add the onion to the oil remaining in the skillet and saute until tender, about 2 minutes.
Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until the onion is evenly coated. Cook for 1 minute, stirring constantly.
Add the broth and tomatoes and stir until the liquid boils and thickens. Transfer to the slow cooker.
Add the beans (and corn, if adding), cover and cook for 2-3 hours on high or 3-4 hours on low. My soup was done in about 2 hours.
Reduce the cooker to warm. Add the chocolate and cilantro and stir until the chocolate melts, about 2 minutes. Serve immediately with additional cilantro on top or hold on warm for up to 2 hours. Serve with cornbread, biscuits or flour tortillas.
Note: I did all of the cooking of this in my slow cooker as it has a saute setting. Then I added in all the ingredients (except cilantro and chocolate) and brought it up to temp (still on the saute setting), then I reduced the heat to slow-low.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (3014g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 2470 | ||
| Calories from Fat: 706 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 78.4g | 105 % | |
| Saturated Fat 21.6g | 108 % | |
| Monounsaturated Fat 30.8g | ||
| Polyunsanturated Fat 17.3g | ||
| Cholesterol 753mg | 232 % | |
| Sodium 3816.3mg | 132 % | |
| Potassium 7267.7mg | 191 % | |
| Total Carbohydrate 222.8g | 66 % | |
| Dietary Fiber 42.1g | 168 % | |
| Sugars, other 180.7g | ||
| Protein 233.3g | 333 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2470
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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