It’s been a while since my last post. Been working and been tired, workin on not being tired. I have been craving some different foods lately so here’s a recipe I altered to satisfy that craving. (my cravin was corn)
It’s simmering now and smells spicy! Mmmm very yummy on a cold
drizzly pouring wet day.
Chicken Corn Chili
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
32 fluid ounce chicken broth (24 oz. for thicker chili)
1 (8 oz) can water
2 diced tomatoes
1 (4 oz) can green chilies, undrained
1 (1.25 ounce) package taco seasoning
1/8 tsp cayenne
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/2 tsp cumin
3 whole skinless, boneless chicken breasts cooked, seasoned, &cubed
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, diced chilies, and diced chicken in a slow cooker. Add taco seasoning, cumin, cayenne, red pepper flakes, and garlic powder, stir to blend.
Set slow cooker for low heat, cover, and cook for 5-7 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, cilantro, and crushed tortilla chips, if desired.
If you added too much spice you might look like this guy. Ain’t he CUTE!! :]