Yield: 4 servings

Mango Habanero Chicken Chili

Mango habanero chicken chili recipe. It's really spicy. Save to your soup boards!

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  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.

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