It had been frigid in Dallas for nearly the whole month of December, and most of January.  We’re talking about highs below freezing. 

I’d had just about enough of the stews, chilis, and soups that I normally make, so looked around online to find some good ideas for a chicken chili.  With some inspiration found,  I decided to make something that would pair perfectly with Weston’s Guacamole.




  • 2 T Canola Oil
  • 2 chicken breasts, chopped and pan-fried
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 4 chopped jalapenos
  • 2 cans Northern beans, rinsed and drained
  • 3 c chicken stock
  • 1 Tbsp ground cumin
  • 1 Tbsp dried cilantro
  • 1 Tbsp cayenne pepper (more to taste)
  • sea salt and freshly ground pepper
  • 1/4 cup sour cream
  • good handful of fresh cilantro, chopped




Heat the canola oil in a heavy pot or dutch oven. 

Add the onions and cook until translucent.  Add the chopped red pepper and cook for another minute or so. 

Stir in the garlic and jalapeno until fragrant, being careful not to burn the garlic.  Add the cumin, dried cilantro, cayenne pepper and chicken stock, along with the beans. 

Add in the chicken.  Simmer over medium heat for about 10 minutes. 

Remove from the heat, and stir in the sour cream and freshly chopped cilantro.

Serve with a dollup of sour cream, some of Weston’s Guacamole, and some more chopped cilantro.