Start by heating the cooking oil in a medium or large stock pot over medium heat. Once hot, add the yellow onion and sauté until soft and translucent, which should take about 5 to 7 minutes. You want the onions to be fragrant and slightly golden.
Next, add the garlic and jalapeno pepper to the pot. Cook for about a minute until the garlic is aromatic and the jalapeno is slightly soft, stirring occasionally to prevent burning.
Now it’s time to add the star of the show: the chicken. Toss in the bite-sized pieces and cook until they lose most of their pink color. This should take around 5 to 7 minutes. Make sure to stir often to ensure even cooking.
Sprinkle in the chili powder, ground cumin, salt, and black pepper. Stir well to coat the chicken with the spices, allowing them to cook for about a minute to enhance their flavors.
Next, add all the remaining ingredients, except for the couscous, cilantro, and cheese. This includes the kidney beans, black beans, corn, chicken broth, salsa, chipotle en adobo sauce, oregano, and bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. This allows all the flavors to meld beautifully, creating a rich, aromatic chili.
After 20 minutes, add the couscous to the pot. Stir it in and return to a gentle simmer for another 10 minutes. Keep an eye on it to ensure the couscous cooks properly and absorbs the broth.
When the couscous is tender, stir in the fresh cilantro. The brightness of the cilantro adds a refreshing finish to this hearty dish.
Finally, serve your Chicken Couscous Chili in bowls, topped with a generous handful of shredded cheese and a dollop of sour cream. Grab a spoon and enjoy the comforting warmth of this delicious meal.
