Nashville Hot Chicken Chili
Hot Chicken Chili
PS Seasoning
4
15 minutes
60 minutes
American
Poultry
Making chili great again! Coming at you with a hotter than hot bowl of Hot Chicken Chili! Each spoonful is a hearty bite of tender chicken and beans to warm the soul.
Ingredients
1 Lb Chicken Breast- Boneless, Skinless
2 T Honky Tonk Nashville Hot Chicken Rub
1 C Chicken Broth
1 Onion- Diced
1 T Garlic- Minced
1 Can Cannelloni Beans- Drained
1 Can Kidney Beans- Drained
1 Can Fire Roasted Tomatoes
3/4 C Honky Tonk Nashville Hot Sauce
1/2 C Chicken Broth
1/2 C Sour Cream
Directions
Season the chicken breasts generously with Honky Tonk Rub. Place in the pressure cooker with 1 cup of chicken broth. Pressure cook on high for 10 minutes, then allow a 5 minute natural release.
At this point you can switch to quick release. Allow the chicken breasts to cool for 5-10 minutes.
Use two forks to break apart and shred the chicken. Set aside.
In a medium/large sauce pot, heat 2 TB of oil over medium high heat.
Add onion and sauté until slightly softened and translucent.
Add garlic, both bean, tomatoes and Honky Tonk sauce.
Bring to a simmer and add shredded chicken.
Keep the chili at a low simmer for 45 minutes to build flavors. Adjust consistency with ½ cup of chicken broth.
Add sour cream just before serving.
Serve hot, topped with sour cream, diced pickles and a side of Texas toast.
