School was closed and everyone was home so I decided to whip up some chili.
Not just any chili the easiest chicken chili known to man.
I always have shredded chicken on hand frozen and vacuum sealed for this very reason.
This recipe is literally a dump dish and ready in 30 minutes flat.
It would probably make a great freezer meal also.
2 cans chicken stock
1 cup sour cream
1 cup heavy cream
1/2 teaspoon dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper2 cups crock pot shredded chicken (I always have this on hand in the freezer, you can use a rotisserie chicken if need be)
2 cups mild salsa
1 15.8 oz can white cannellini beans, rinse and drained
1 15.8 oz can black beans, rinse and drained
1 15.8oz can petite diced tomatoes, drained
2 cups frozen or canned corn
In a medium stock pot whisk chicken stock, sour cream, heavy cream, oregano, cumin, salt, pepper, garlic powder, and cayenne pepper.
Bring to a boil and reduce heat to a simmer.
Add the chicken, beans, tomatoes and corn. Mix well and simmer for 20-30 minutes.