Wednesday, February 5, 2014

Quick and Easy Southwest Chicken Chili



It's snowed here AGAIN!
Now it's actually freezing rain.
I'm so over this!
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.


Ingredients
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 pepper
2 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


Directions
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.

Serve with a dollop of sour cream and a sprinkle of cilantro.



6 comments :

  1. Rain or Snow, chili is always the best. This looks delish!

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  2. yum, perfect for our crappy weather this week. Thanks for sharing at The Weekend Retreat!

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  3. I'm so over winter! This chili looks right up my alley! Thanks for linking up with What's Cookin' Wednesday!

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  4. I just love your Southwest Chicken Chili, it looks awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

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  5. Congratulations!
    Your recipe is featured at Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
    Miz Helen

    ReplyDelete