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 Time15 minutes
Cook Time15 minutes
Total Time30 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
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.
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