Do you know what Tajin is? Technically, it’s a Mexican fruit seasoning, but it just happens to be one of the most explosive combination of flavors on the planet. Chili powder, sea salt, and lime. BAM! Sprinkle a little on an avocado, and good grief, you may never need another recipe again.
This soup embodies those three bold flavors. The result is sensational. It’s filing, but somehow light. (Even though chili is one of my favorite meals, most recipes send me into a deep food coma. Deeeeeeeep. Like collapse on the couch for three hours deep… This recipe, however, is safe to take for a warm lunch at work or make as a light spring dinner.) Chili powder, garlic, and cumin flavor the broth while a hint of citrus makes the flavors pop. Make it, slurp it, glup it, repeat.
Tajin Chicken Chili
Ingredients
Olive Oil
1/4 purple onion, minced
3 garlic cloves, minced
2 tablespoons ground cumin
2 teaspoons chili powder
2 tablespoon tomato sauce (I like El Pato)
2 cups chicken broth
2 cups water
3 bay leaves
1 chicken breast
Salt
1 15-ounce can kidney beans in chile sauce
1/2 red bell pepper, diced
4 lime or lemon (and lime juice) wedges
Method
1. Heat oil in a small stock pot. Add onions and garlic and let cook for a few minutes, until onions are just browned.
2. Add chili powder, cumin, and tomato sauce. Stir into a thick pastes. Add broth and water. Bring to a boil.
3. Add bay leaves and chicken breast. Simmer for 30 minutes.
4. Remove cooked chicken and shred with a fork. Place back in pan. Add beans and bell peppers. Let simmer for 10 more minutes.
5. Serve hot with a lime wedge, or if you’re limes went bad the day you decided to stage this recipe (me!) add a teaspoon of lime juice and a lemon wedge. The lime is a bolder flavor, but the lemon/lime is good too!
