There is a fair amount of chopping involved since you don’t blend the soup at the end but it’s a super hearty soup for a cold winter night!
When we made it we didn’t have all the spices needed so went heavier on the red pepper flakes. I’d also recommend just buying diced tomatoes – who wants to do the extra washing up after turning whole tomatoes into chopped tomatoes anyway?? I’d also recommend doing all your chopping before you start cooking the onions…live and learn 🙂
This recipe is for SIX people….enjoy!
4 c. chopped yellow onions (3 onions)
1/4 c. good olive oil, plus extra for chicken
4 cloves minced garlic
2 red bell peppers, cored, seeded, and large diced
2 yellow bell peppers, cored, seeded, and large diced
1 t. chili powder
1 t. ground cumin
1/4 t. dried red pepper flakes
1/4 t. cayenne pepper
2 t. kosher salt + more for chicken
2 28 oz. cans whole peeled plum tomatoes (I recommend just buying diced)
1/4 c. minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onion, corn chips, grated cheddar, and sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cok for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in the food processor fitted with a steel blade. Add to the pot with the basil (juices too!!). Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings or refrigerate and reheat gently before serving