I don’t even know what to call this dish. It isn’t really a soup. It isn’t really a chowder. I am pretty sure it isn’t a stoup, but honestly, I don’t know what to call it!  Whenever my mom would throw a whole lot of random pantry items into a pot, she called it a goulash… so I am going to go with that.

There is a whole lot to love about a one pot dish. This goulash is hearty, filling, savory, just a tad spicy, and velvety. I think my mom would have loved to try my version of her so called goulash. That is really the beauty of a goulash. You can take whatever you have on hand and turn it into a meal.

This was another dinner I made for Chris and I on a “chilly” California night. The great thing about this goulash was that it was so jam packed with delicious filling ingredients, that it really went a long way! We had this for lunch and dinner two separate times after we had it for dinner the first time! Feel free to experiment with what you have on hand when you make this. I am pretty sure there is no “wrong” way to make this meal!

Chipotle Chicken Goulash

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 chipotle chile in adobo sauce, minced
  • 2 medium onions, diced
  • 2 large carrots, diced
  • 1 large celery rib, diced
  • 1 teaspoon ground cumin
  • 6 garlic cloves, minced
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 1/2 lb boneless, skinless chicken breast
  • 1 can of black beans
  • 1 can of corn, drained and rinsed
  • 1 box of instant Mexican rice
  • 1 teaspoon adobo sauce
  • 2 cans of fire roasted tomatoes
  • 1/4 cup chopped fresh cilantro
  • ½  cup of sour cream- for topping
  • 1 avocado, diced

Directions:

  1. Put a large Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the chile, onion, carrot, celery, cumin, garlic, 1/2 teaspoon salt, and the black pepper to the pot. Cook, stirring occasionally, for about 7-8 minutes, or until the onion has softened.
  2. Stir in the chicken broth and bring the mixture to a boil. Add the chicken and the rice (with seasoning packet), then cover the pot and reduce the heat – summer for 20-30 minutes, or until the chicken is cooked through (it’ll register 160-165 F on an instant-read thermometer). Once the chicken is done, put the chicken to a cutting board to rest. Meanwhile, add the corn, beans, adobo sauce, fire roasted tomatoes, remaining salt, and cilantro to the goulash. Stir and keep on low heat.
  3. When the chicken is cool enough to handle, shred into bite-size pieces using the Kitchen Aid method, or using 2 forks! Return the chicken to the golash mixture and stir to give everything one final spin together.
  4. When ready to serve, dice up the avocado. Put your goulash in your dish, top with sour cream, extra cilantro, and diced avocado.

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