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Mains, Soups

Jason's Deli's chicken chili

Jason's Deli's chicken chili
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I really enjoy your column. I would love to get the recipe for Jason's Deli's Southwest chicken chili. It's amazing! Diana Davis Via email Dear Diana: Jason's Deli was happy to share its recipe, which we've adapted below. Read more

Total time: 1 hour | Makes 1 quart
  • 1/4 cup diced onion, ¾-inch dice
  • 1 1/2 teaspoons vegetable oil
  • 2 tablespoons chopped garlic
  • 1/4 cup diced red bell pepper, ¼-inch dice
  • 2 tablespoons flour
  • 1 teaspoon salt, or to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 cup canned diced tomatoes
  • 2 cups chicken broth
  • 1 cup canned dark red kidney beans, rinsed and drained
  • 1 tablespoon diced jalapeño pepper, ¼-inch dice
  • 1 1/2 teaspoons chopped cilantro
  • 1 1/2 tablespoons diced canned green chile, 3/8-inch dice
  • 3 cups shredded rotisserie chicken

Step 1In a small saucepot, cook the onion in the oil over medium-low heat until translucent. Add the garlic and cook until aromatic, about 1 more minute. Stir in the bell pepper, flour, salt, chili powder and cumin and continue to cook until the spices are aromatic, about 1 minute. Add the tomatoes, broth, beans, jalapeño, cilantro and green chile. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Finally, add the chicken and continue to simmer, covered, until the chili is nicely thickened, about 20 minutes.

Note: Adapted from Jason's Deli, which serves the chili with shredded cheddar cheese, red onion and blue corn chips.


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