Sunday, October 12, 2014

Chicken Chili with Beans

Photo courtesy of the Cooking Corner.
     The hostess of our last girls card party came up with the idea of bringing a food item that was your school colors in high school. What a challenge! My school colors were red and white and all that I could think of was a stuffed radish. The hubby strongly suggested NO!
    One creative dish that the hostess offered was chicken chili that had white beans and red tomatoes. There you go! This soup had some big robust flavors and would be great for cool weather, football games and in a chili cook-off.

Chicken Chili with Beans
courtesy of Eva Payne

cooking spray
1 T. olive oil
1 lb. boneless skinless chicken breast, cut in 1/2-inch pieces
1/4 cup chopped onion
1-16 oz. can tomatillos, drained and diced
1 can Ro-tel tomatoes, diced with green chilies
1 1/2 cups chicken broth
1-4 oz. can chopped green chili peppers, not drained
1/2 tsp. dried oregano
1/2 tsp. coriander or caraway seeds
1/4 tsp. cumin
2 cans great northern beans, drained
3 T. lime juice
1/4 tsp. black pepper
1/2 cup shredded sharp cheddar cheese

Spray large skillet with cooking spray, add olive oil and heat on medium high until hot.

Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a slow cooker for 8 hours.

Top each serving with some shredded cheese. Serve chili with chips, salsa or sour cream. Serves 6.


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