Do you ever start cooking, but you don’t really have a plan? I knew I wanted to make chili, but not much beyond that. I started with onions and chicken simmering in olive oil, added some Angry Orchard hard cider and a jar of salsa verde, threw in pinto beans and let it simmer. I’m really happy with how it turned out. The sweetness of the cider pairs nicely with the tangy salsa. This recipe is a winner. We served it with loaded baked potatoes, and more hard cider, of course.
3 boneless, skinless chicken breasts (chopped roughly in 2-3 inch pieces)
1 medium yellow onion, chopped
2 tablespoons extra virgin olive oil
1/2 cup hard cider
2 cans of pinto beans (total of 16 ounces)
1 jar of salsa verde (8-10 ounces)
2 cups of water
Toppings: shredded cheddar cheese and sour cream for a garnish
In a large saucepan heat olive oil. Add onion and chicken. Simmer about 3 minutes and add hard cider. Simmer another 5 minutes until chicken cooked thoroughly. Add remaining ingredients and cook on medium heat for 15 minutes.
Top chili with shredded cheese and sour cream. We served it with baked potatoes loaded with more cheese, sour cream, and bacon.
I will make this again, and next time I’m tempted to put bacon in the soup. Yes, that will take this great chili over the top.