By Luis Jr. and Andrea set the wedding date: April 20, 2024. Two years from now. They want time to save, to plan, to let Andrea finish her dental hygiene certification (she's upgrading from dental assistant to hygienist). The date is set and the setting is the commitment and the commitment is the beginning of the planning, and the planning will involve a cake (that I will make), a venue (St. Patrick's Cathedral, where the Gutierrez family worships and marries and baptizes and grieves), and a mother-of-the-groom dress (that I will buy at a price I cannot afford and will afford anyway, because my firstborn is getting married and the getting-married requires a dress).
I made caldo de pollo this week — the winter chicken soup that I make on cold February nights when the house needs warmth that comes from a pot and not a heater. The caldo simmered while I thought about weddings: my wedding to Luis in 2000, in a Goodwill dress and a borrowed suit, in a courthouse, with no party, no flowers, no cake, just two people choosing each other because the choosing was the thing, not the ceremony. Luis Jr.'s wedding will be different — it will have a party, flowers, a cake, the things that money buys — and the difference is the evidence of the distance traveled, from a courthouse in 2000 to a cathedral in 2024, from a dishwasher's wedding to a soldier's wedding, and the distance is the life, and the life is the bakery, and the bakery is Rosa.
The caldo de pollo was already in my head when I started reaching for the chicken — that deep, simmering warmth that fills a house and slows a person down just enough to think. I didn’t have all the ingredients for a true caldo that night, but this Easy Chicken Chili gave me the same thing the caldo always gives me: a pot on the stove, something to tend, and time to let the big thoughts settle. If you’re planning a wedding, or just trying to hold onto a February evening, this is the recipe you want on your burner.
Easy Chicken Chili
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 6
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: shredded cheddar, sour cream, sliced jalapeños, cilantro
Instructions
- Cook the chicken. Place chicken breasts in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer 15–18 minutes until cooked through. Remove, let cool slightly, then shred with two forks. Set aside.
- Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more.
- Build the base. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook the spices with the vegetables for about 1 minute to bloom the flavors.
- Add remaining ingredients. Pour in the diced tomatoes with their juices, both cans of beans, and the chicken broth. Stir to combine.
- Simmer. Bring the chili to a gentle boil, then reduce heat to low. Add the shredded chicken. Simmer uncovered for 15 minutes, stirring occasionally, until the chili has thickened slightly.
- Season and serve. Taste and adjust salt and pepper. Ladle into bowls and top with shredded cheddar, sour cream, or whatever your house likes.
Nutrition (per serving)
Calories: 310 | Protein: 32g | Fat: 7g | Carbs: 28g | Fiber: 8g | Sodium: 520mg