Pasilla
Chicken Chili

Created By: Hailee Catalano

Back Play
  • PREP TIME: 40 minutes
  • ACTIVE TIME: 2 hours
  • TOTAL TIME: 2 hours 40 minutes
  • YIELD: 4-6 servings

Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.

This chili uses Campbell’s® Condensed Tomato Soup, pasilla chilis and an array of spices to build complex flavor in record time.

Ingredients

  • 1 can Campbell’s® Condensed Tomato Soup
  • 2 pasilla chilis, toasted and rehydrated in hot water until soft
  • 1 and 1/2 cups Swanson® Chicken Broth
  • 2.5 lbs. bone in skin on chicken thighs
  • Kosher salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 2 jalapeños, minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper (more to taste)
  • 3 oz tomato paste
  • 1 12 oz beer of choice
  • 1 tablespoon Worcestershire
  • 1 14.5 oz can black beans, drained and rinsed
  • Fresh cilantro, crushed tortilla chips, shredded cheese, and avocado, for topping
CLICK TO BUY NOW

Directions

  1. Strain rehydrated chilis from hot water, removing stems if necessary, and add to blender. Add in one cup Swanson® Chicken Broth. Blend until smooth and set aside.
  2. Season chicken thighs all over with salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes.
  3. Flip and cook the second side, about 2 minutes more.
  4. Remove chicken to a plate and set aside
  5. Add in onion, garlic, and jalapeño and season with salt and pepper. Saute until the veggies are soft and tender.
  6. Add in all the spices and stir to combine.
  7. Stir in tomato paste and cook for about 1 minute, until nicely browned. Deglaze with beer and bring to a simmer, cooking until beer is reduced by half, about 12-15 minutes.
  8. Add in reserved pasilla mixture, Campbell’s® Condensed Tomato Soup and Worcestershire. Nestle in chicken thighs, cook on low, cover the pot and bring mixture to a simmer, stirring occasionally for 1 hour, until thickened and flavors have melded.
  9. Remove chicken from pot and shred, discarding the skin and bones. Add shredded chicken back into the chili. Stir in beans. Thin with reserved chicken stock if necessary, adding 1/4 cup at a time. Season to taste with salt and pepper and additional cayenne if desired.
  10. Serve topped with cilantro, crushed tortilla chips, cheese and avocado.

A MODERN TWIST WITH HAILEE CATALANO

If you want to add a little heat but don’t have smoked paprika and chili powder handy, increase the number of Pasilla chilis to 3 or 4.

Click to See More Easy, Comforting Recipes
CLICK TO RETURN TO THAT CAN-DO ATTITUDE