Tuesday, November 27, 2012

Tasty Tuesday: Southwest Chicken Chili

Tired of rich, savory holiday foods?  Add a little spice to your life and check out this chicken chili recipe!
The last time I made the chili was Halloween, so the skull and crossbones is not a commentary on the contents of the bowl.

The ingredients can be kept on hand at all times, so it's easy to whip up for gatherings.  Each year, we have a chili cook off family reunion and...ahem...I bring home an empty container. It's also a snap to take to a potluck soup and salad dinner. When hosting a group at my home I like to bring this out because it's all done beforehand and I can enjoy my guests. We've even served it on Christmas Eve to have something super easy for a bunch of people that tastes completely different from the big Christmas meal.

Southwest Chicken Chili
2 cans kidney beans--rinsed
3 cans pinto beans--rinsed
1 can corn
1 can Rotel tomatoes
1 can diced tomatoes
1 pkg. ranch dressing mix
1 pkg taco seasoning
3/4 bag of frozen fajita pre-cooked chicken (you can also use leftover chicken breast or rotisserie chicken)

1.  Nuke the frozen chicken in the microwave about a minute so that you can break it into chunks.
2. Rinse and put the beans in first.
3. Add remaining ingredients.
4. Cook on low six or more hours so the flavors mix.

Everything is already cooked. You're just warming it up. 

Complete Magical Meal Suggestion
I'm not above setting out the premade Wholly Guacamole and a container of sour creme to add dollops of flavor. However, if you have a little prep time, create a variety of add-ons for your guests with lime slices, shredded cheese, sour creme, and avocado slices. Add cornbread or tortilla chipsLemonade, margaritas, and other fruity drinks are good. Add a brownie since it's the little black dress of desserts. If you simply have water or tea, lemon bars, lemon cookies, or key lime pie finish off the meal nicely.

Giving credit: I revised this chili from a delicious beef taco recipe my friend Ange gave me.

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