Sunday, February 20, 2011

Southwestern Chicken Chili

If you are a fan of the taco soup I posted then you will love this simple and tasty chili soup.
 All these ingredients are usually in your pantry so its quick and easy.
I've tried many chicken chili's and this is by far my favorite. 

Based on a recipe by Pixie Worthen

4 - 6 chicken breasts (if using thighs calculate 2 thighs per breast)
2 cans diced tomatoes (garlic & onion flavor - if you can't get that just plane diced tomatoes is fine)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed ( you can always mix this up.. use one black and one pinto)
1 - 2 cans diced green chilis
1 1/2 pkg ranch seasoning
½ - 1 pkg taco seasoning

Topping options: I LOVE to top my chili with the "This Aint No Tomatillo Cafe Rio Dressing," tortilla strips and fresh cilantro.

In a slow cooker, combine all chili ingredients and cook on low 6-8 hours.
Shred chicken, stir back into chili and heat for another 30 minutes-1 hour.
Serve with desired toppings.

"This Aint No Tomatillo Cafe Rio Dressing"

2 cups sour cream
1 package Ranch Dip Seasoning
2 limes
2 Jalapenos (1 deseeded and deveined, the other whole)
1/2 bunch cilantro(coriander)
2 TBSP milk
1 tsp salt
2 shakes of pepper

In a medium size bowl combine sour cream, ranch dip mix.
Zest both limes, and add the zest plus juice from 1 of the limes to the bowl. mix well. (put remaining zested lime aside in case you need it later)
Chop cilantro and jalapeno. Add it to bowl. Use an immersion blender to puree all ingredients together.
Add milk, salt and pepper and puree more until smooth.
Taste for correct seasoning and add more milk if you desire a runnier dressing.
whualla... no tomatillos required!
This Aint No Tomatillo Cafe Rio Dressing Recipe

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