Thursday, March 19, 2009

Recipe Swap: Chicken Chili

My sister-in-law Rachelle makes a wonderful Chicken Chili. Unfortunately, I have trouble finding the spice packets that she uses, so I've created this recipe to mimic hers. This Chicken Chili is easy to make and great for the freezer. It is a bit spicy, but we like to cool down the spice a bit with shredded cheese and sour cream. Yum!

Note: This makes a HUGE amount of chili. You can half it or freeze portions in quart-sized ziploc bags. Also, you can make this camping too -- take it pre-made frozen in ziploc bags and reheat OR cut up the chicken & freeze it ahead of time and use a spice packet instead of the individual spices. Just don't forget to bring your can-opener and then cook it up on-site.

Chicken Chili
2 Tablespoons oil
2 pounds boneless, skinless chicken breasts, chopped
2 cups chicken broth
1 (29 ounce) can white beans
1 (29 ounce) can black beans
1 (29 ounce) can diced tomatoes
1 small can diced green chilies
¼ cup onion flakes
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon garlic powder
4 teaspoons chili powder
1 teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon cayenne pepper

Optional Toppings: grated cheese, sour cream, avocado, green onions, etc.

1) Heat oil in large pot. Brown chicken.
2) Add chicken broth, beans, tomatoes, chilies and spices. Bring to a boil.
3) Cover and reduce heat. Simmer for at least ten minutes.
4) Serve with optional toppings.

For other easy weeknight recipes, stop by Life as MOM for Ultimate Recipe Swap.

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