Gabriel WelkerApr 13, 2020

When the weather drops, a hearty chili with a bit of spice is exactly what you need! If you’re feeling bold, sub the chili flakes you’re used to using for chipotle pepper flakes- it’ll add a stronger kick AND a nice smokiness.

  • 1lb Mighty Spark’s Fajita Ground Chicken
  • 2 tbsp Olive Oil
  • 1 tsp chili flakes
  • ½ Onion, diced
  • 1 Jalapeño, finely diced
  • 3 cloves Garlic, finely diced
  • 4 cups Chicken Broth
  • 14.5oz cans Fire Roasted Diced Tomatoes (don’t drain)
  • 15oz can Black Beans, drained and rinsed
  • 1 ½ cups Corn
  • 1 tbsp Lime Juice
  • 1 tbsp Chili Powder
  • ½ tbsp Cumin
  • ½ tbsp Paprika
  • ½ tsp Cayenne
  • Salt & Pepper to taste
  • Suggested Toppings: Cilantro, Avocado, Tortilla Strips, Shredded Cheese, Sour Cream
  1. In large soup pot, cook 1lb Mighty Spark’s Fajita Ground Chicken on medium heat. Once cooked to 165*, roughly 13 minutes, set aside.
  2. Heat olive oil, chili flakes, onions, jalapeños, and garlic in soup pot until the onions are translucent. Then add chili powder, cumin, paprika, cayenne, and salt & pepper to taste and mix well until the vegetables are completely coated.
  3. Add in remaining ingredients; chicken broth, Mighty Spark Fajita Chicken, tomatoes, black beans, corn, and lime juice. Stir and bring to a gentle boil, heating for about 10 minutes.
  4. Serve and top with cilantro, avocado, shredded cheese, sour cream, and tortilla strips.