Over the past year, my kitchen has turned into a test kitchen for multiple recipes that pretty much result from having limited items in my pantry/fridge. It’s a game for me to see what I can create out of what I have. It doesn’t always turn out well, but sometimes it does. I’ve mentioned the amazing Chicken Tortilla Chili I made a few weeks ago to a few friends and have now been asked several times to post the recipe. So, before I forget the recipe… Here you go!
Kinda Sorta Chicken Tortilla Chili
Ingredients:
- 2 cans black beans
- 1 can chili beans
- 1/2 large white onion
- 1 medium size tomato
- 1/4 cup jalapeno peppers (if desired)
- Tsp. Chili powder
- Tsp. Garlic salt
- Salt & pepper to taste
- 1 1/2 cup chicken broth
- 2 cups frozen corn
- 2 large chicken breast
- Tortilla strips
Directions:
Throw it all in the slow cooker and walk away. Just kidding. Add all ingredients except for the tomato, onion and jalapeno peppers into the slow cooker. Throw the tomato, onion and jalapeno peppers in a chopper or food processor until chopped to almost puree status. Add them to the slow cooker. Place the chicken breast on top. Cook on high for 3 hours and low for 2 hours. Shred chicken and throw tortilla strips on top. Add a dash of sour cream if you are in the mood. This will feed about five people.
Enjoy!
