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Trinidad Scorpion Spicy Chicken Chili Recipe
This recipe is always a big hit! Our Trinidad Scorpion Moruga Chili recipe mixes delicious flavors with ease and is lighter than a beef chili, so it often tops our list of favorites.
2 onions, chopped
1 tablespoon olive oil
2 dried Trinidad Scorpion Moruga Chili Pods, crushed
4 cloves garlic, minced
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
Dash of Trinidad Scorpion Moruga chilli Powder
6 cups chicken broth
5 cups chopped cooked chicken breast
3 (15.8-ounce) cans beans, drained
Salt and pepper to taste
3 cups (12 ounces) shredded smoky (or peppery) cheese, divided
Cooking Time: 30 min
1. In a Dutch oven, cook onions in oil over medium-high heat, stirring constantly, until tender.
2. Add dried chili pods, garlic, cumin, oregano, and chilli powder; cook, stirring constantly, 2 minutes.
3. Add chicken broth, chicken, beans, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes, stirring often. Stir in 2 cups cheese; cook until cheese melts.
4. To serve, ladle chili into individual soup bowls. Top evenly with remaining cheese and serve immediately.
Serve with sour cream, salsa, and chopped fresh parsley, so everyone can fix theirs the way they like it best!
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