Wednesday, March 18, 2015

Easy and Delicious Mexican Chicken Chili

It was a cold evening and I wanted to make a nice bowl of chili, I did not have ground turkey so I decided to make chicken chili. I have only had chicken chili once, a friend of mine made it and it was delicious, but I misplaced the recipe so I decided to make up my own.I wanted the dish to have a thick consistency with a Mexican tasting flare. I used what I had in the house, and served it with tortilla chips. We used it as a dip for the chips, but I'm sure it would be be great with crushed chips on top of it. Here is what I came up with and I think you will like it!

3 cups of chopped onions
2 garlic gloves crushed
1 cup of green or red peppers
2 tbsp of olive oil
1-2 lbs of either chicken breast of boneless thigh
2 tbsp of chili powder
1 tbsp. of ground cumin
1 tbsp. of cayenne pepper (optional)
16 ounces of chicken broth
1 cup of frozen corn
2 cups of chopped cherry tomatoes
1 can of cannelloni beans drained
Ground pepper to taste
Sour cream
fresh cilantro
Tortilla Chips

1. In a large pot, saute the onions, peppers and garlic on olive oil until tender. Add chicken and cook thoroughly. Add chili powder, ground cumin, cayenne pepper and beans. Let simmer for 5 minutes

2.Add chicken broth, frozen corn and cherry tomatoes. Let simmer for 5 minutes, taste it and add more spices to desired taste.

3. Once the corn is cooked, distribute to bowls and place sour cream on top of chili. Add desired amount of cilantro to the sour cream and eat with tortilla chips.

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