Caf Lattes Salsa Chicken Chili
Warm up your weeknight dinners with the bold and comforting flavors of Caf Lattes Salsa Chicken Chili, a unique twist on classic chili that’s as hearty as it is unexpected. This recipe layers tender shredded chicken with the smoky kick of chili powder, the warmth of cinnamon, and a surprising depth from brewed café latte, creating a rich and flavorful base. Simmered to perfection with savory salsa, sweet corn, crushed tomatoes, and protein-packed black beans, this one-pot meal is both satisfying and easy to prepare. Ready in just about an hour, it’s perfect for busy nights and cozy gatherings alike. Top it off with fresh cilantro, a sprinkle of cheddar cheese, or a dollop of sour cream for a dish that’s as customizable as it is irresistible. Whether you're craving a fusion-inspired chili or looking to impress your taste buds, this coffee-infused chicken chili delivers bold flavors in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, diced
- 3 cloves Minced garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.25 teaspoon Ground cinnamon
- 1 cup Brewed strong coffee (cafe latte)
- 1.5 cups Salsa (mild, medium, or hot, based on preference)
- 1 cup Crushed tomatoes
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Corn kernels (frozen or canned, drained)
- 1 cup Chicken stock
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Grated cheddar cheese (optional, for topping)
- 0.25 cup Sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with salt and black pepper, then add them to the pot. Sear for 3–4 minutes on each side until browned. Remove the chicken and set aside.
Add the diced onion and minced garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.
Stir in the cumin powder, chili powder, and ground cinnamon. Cook for 1 minute to toast the spices.
Deglaze the pot by adding the brewed café latte, scraping up any browned bits from the bottom.
Stir in the salsa, crushed tomatoes, black beans, corn kernels, and chicken stock. Mix well.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the chili cook for 25–30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
Taste and adjust seasoning with additional salt or chili powder, if desired.
Serve hot in bowls, garnished with fresh cilantro, grated cheddar cheese, and a dollop of sour cream, if using. Enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 307 mg | 24% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
