On day 51, we ate some of last night's delicious Grapevine & Applewood smoked chicken for lunch and then made an easy Mexican chicken chili for dinner using more of last night's chicken.
If you have never made Mexican chicken chili before, what makes it unique is the addition of Mexican spices and ingredients. These can include chipotle, lime, cilantro, cumin, corn, black beans, cojita cheese, avocados, sour creme and diced tomatoes. We make this delicious chili whenever we have leftover smoked or grilled chicken to use AND a bunch of Mexican-cuisine ingredients (like listed above) on hand.
Chef's Tip: For an extra delicious Mexican chicken chili, add a spoonful of Mexican crema or a dollop of full-fat sour cream just before serving. This adds a creamy richness that balances the spices beautifully.
We served the chili topped with sour creme, salsa, cojita cheese and a few slices of fresh tomato and avocado. For a side, we had warm cornbread muffins (made from a Jiffy boxed mix!) What a hearty, delicious meal for a cold, fall evening.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
