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.
Enjoy!
Chicken Corn Chili
Ingredients:
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)
Cilantro (optional)
crushed tortilla chips (optional)
Directions:
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!! :]
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