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
Ingredients
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)
Toppings
sour cream or Greek yogurt
tortilla chips
shredded cheese
cilantro
Directions
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 :)
four sweetie pies 