Mango Habanero Chicken Chili
Get ready for some sweet heat! While the spice level is customizable, this recipe is not lacking in flavor at all.
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 The Recipe: Mango Habanero Chicken 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.
Shopping Tips: How To Save Money On This Recipe
- 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 Bouillon mixed with hot water
This is the perfect wintertime soup. When it’s cold outside, nothing is better than something hot and spicy.
Serving Suggestions
Serve with any of the following chili toppings:
- Sour cream
- Tortilla chips (make your own with leftover tortillas!)
- Shredded cheddar cheese
- Scallions
- Other creative soup/chili toppings
Love Chili? Me too! Check Out These Recipes
Mango Habanero Chicken Chili
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
Instructions
- 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.
- Place mango, tomato paste, red wine vinegar, sugar, and habanero peppers in a blender and puree until smooth. Add a little water if necessary.
- 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.
- Serve with sour cream, tortilla chips, chopped scallions, and shredded cheddar cheese, if desired.
This sounds delicious! I’m sure my husband would love this! Pinning!
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