Mango Habanero Chicken Chili

Mango habanero chicken chili recipe. A fiery chili that will warm you from the inside out! Click through for recipe.

Sweet and spicy might just be the most perfect flavor combination ever. If you like a little hot pepper in your chocolate, sweet and spicy Thai dishes, fruit salsas, or rich desserts with just a hint of spice, you’re going to love this sweet and fiery chili.

About a year ago, I discovered a recipe similar to this on My Man’s Belly. I gave the original a cheap recipe makeover just in time for Chicken Week. If you have any qualms with chicken being dull and flavorless, you have to try it this way.

Mango habanero chicken chili recipe: A spicy soup that will warm you from the inside out. Repin to save.

Shopping Tips

  • If you are short on time, use rotisserie chicken instead of cooking your own.
  • I bought a big bag of frozen mango chunks at Trader Joe’s for less than $3.
  • Instead of using canned or boxed chicken broth, I used about 2 tablespoons of chicken-flavored Better Than Boullion.

This is the perfect wintertime soup. When it’s cold outside, nothing is better than something hot and spicy. Serve with a dollop of sour cream, tortilla chips, shredded cheddar cheese, and scallions for a heartier meal.

Announcing Chicken Week, a collection of cheap chicken recipes from Cheap Recipe Blog

Be sure to check back for more Chicken Week recipes. I am trying to beef up (no pun intended) the currently underrepresented chicken-related content on my blog. That means more cheap chicken recipes for you!

Mango Habanero Chicken Chili

Yield: 4 servings

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

If you prefer a tongue scorching chili, use two or more habanero peppers. I used one large pepper, which yielded a slightly spicy chili.

Ingredients:

  • Olive oil
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth (or equivalent water + bouillon)
  • 2 1/2 cups frozen mango chunks
  • 1/4 cup tomato paste or ketchup
  • 2 tablespoons red wine vinegar
  • 3 tablespoons granulated sugar
  • 1 to 2 habanero peppers, seeded and chopped
  • 1 chopped Roma tomato
  • 1 cup shredded rotisserie chicken

Directions:

  1. Heat onion and olive oil in a medium saucepan over medium heat until it begins to soften, about 1 to 2 minutes. Add garlic and heat for 20 seconds or so. Add chicken broth. Bring to a simmer.
  2. Place mango, tomato paste, red wine vinegar, sugar, and habanero peppers in a blender and puree until smooth. Add a little water if necessary.
  3. Pour mango mixture into chicken broth. Add chicken and tomato. Bring to a simmer and cook for 10 minutes or so, allowing the flavors to blend.
  4. Serve with sour cream, tortilla chips, chopped scallions, and shredded cheddar cheese, if desired.

4 Responses to “Mango Habanero Chicken Chili”

  1. 1

    Kathy — January 15, 2014 @ 2:45 am

    This sounds delicious! I’m sure my husband would love this! Pinning!

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