Good afternoon friends!
Happy New year! I hope everyone is staying warm on this frigid winter day. My kids feel as if they’ve hit the jackpot with winter break being extended by 2 days due to extreme cold! I’ve been making soup non-stop lately and one of my favorites is this mexican chili that I’ve more or less made up by experimentation. I slow cook it all day in the crock pot, super simple and delicious! It’s rather healthy too. I will add some pictures once I get my new Mac up and running!
Mexican-Inspired Chicken Chili
3 boneless, skinless breasts
1 can great northern or cannellini beans
1 can of white corn or white hominy
6 cups of chicken broth
1 can, the larger one, of chopped green chilies
1 jar of tomatillo salsa (green) or red salsa
Chopped poblano peppers, if available ( I use them if I’ve frozen them from my summer veggie share)
1 cup chopped onions
1-2 heaping tablespoons of fajita seasoning (I use “Family Style Fajita Seasoning” from my new favorite, local spice shop in Libertyville, IL-www.savoryspiceshop.com , but any will do)
sour cream or Greek yogurt
Add chicken to crock pot, even frozen is perfectly fine! Add all remaining ingredients and cook on low for 6-8 hours. At the end, I remove the chicken breasts and shred with a fork and return to the pot. Stir and serve with fresh cilantro, sour cream or fat-free Greek yogurt is a great alternative, and tortilla chips. I often crumble a few Crunchmaster White Cheddar Crackers on mine as another healthy alternative.
I love soup all winter long and I hope you enjoy this recipe!
Keep warm :)