Chicken and Couscous Chili

Kimberly Killebrew

This delicious twist on traditional chili is packed with flavor!

5 from 3 votes

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings

Calories 493 kcal

1 tablespoon cooking oil
1 yellow onion , chopped
2 cloves garlic , minced
1 jalapeno pepper , seeded and diced (remove membranes if you don't want the chili to be hot)
1 pound boneless chicken breast or boneless chicken thighs , cut into bite-sized pieces
2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
14.5 ounce can kidney beans , rinsed and drained
14.5 ounce can black beans , rinsed and drained
14.5 ounce can corn , drained
4 cups quality chicken broth
1/2 cup salsa
1 chipotle en adobo sauce , diced plus 2 teaspoons adobo sauce
1 teaspoon oregano
1 bay leaf
1/3 cup uncooked couscous
1/4 cup chopped fresh cilantro
6 ounces shredded cheddar, Monterey Jack, queso quesadilla cheese, or combination , for serving
sour cream , for serving

Heat the oil in a medium or large stock pot and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and jalapeno peppers and cook for another minute. Add the chicken and cook until most of the pink is gone. Add the chili powder, cumin, salt and pepper and cook for another minute.
Add all remaining ingredients except for the couscous, cilantro and cheese. Bring to a boil, reduce the heat to medium, cover, and simmer for 20 minutes. Add the couscous and return to a simmer for another 10 minutes or until the couscous is done. Stir in the cilantro.
Serve topped with shredded cheese and sour cream.

Keyword Chicken and Couscous Chili

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