Wednesday, May 14, 2014
Zesty Chicken Chili
I always think that you can never have enough chili recipes, and I love eating chili year-round, not just when it's cold outside.
Lots of people prefer a beef chili, and though I love that too, this chicken chili is a nice change. It isn't real spicy, so if you'd like more heat, I suggest you sprinkle in some red peppers flakes when it's done.
This recipe makes six generous dinner size portions, and paired with hot buttered corn bread, it's an easy, and delicious meal.
Recipe for Zesty Chicken Chili
3 tablespoons olive oil
4 skinless, boneless chicken breasts cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, seeded and chopped
1 can (10 3/4oz.) condensed cream of chicken soup
1 cup water
1 1/2 cups frozen corn
1 can (15oz.) diced tomatoes, drained
2 cans (15oz. each) cannellini beans, rinsed and drained
1/2 cup shredded cheddar cheese
Heat oil in large stockpot over medium-high heat. Add chicken, chili powder, cumin, onion and pepper, and cook until chicken is cooked through and vegetables are tender, stir often.
Stir soup, water, corn, tomatoes, and beans into pot and heat to a boil. Reduce heat to low.
Cover and cook 10 minutes, stirring occasionally. Serve in bowls, sprinkled with shredded cheese.
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