Last night's dinner was unplanned and lacked direction and quite frankly, I was concerned we'd end up with a big batch of soup that nobody wanted to eat. While it was very unplanned and lacked any direction, it pulled together and tasted so dang delicious.
My intent for dinner last night was to make a chicken tortilla soup, but at some point I veered and also tried making a chili. I don't know what I was thinking. It was my indecisiveness at its finest and our taste buds were at stake here. So after dumping all the ingredients in the slow cooker, I sat over the next 6 hours wondering, worrying if these flavors were going to come together or leave us with a batch of nastiness. Score one for the taste buds because it tasted amazing.
And despite Joe's grumbling about there being beans in it, he really liked the flavor and even packed leftovers for lunch today. Win!
Southwestern Chicken Chili
3 chicken breasts, trimmed
3/4 c. quinoa, rinsed
3 c. chicken broth
1 can diced tomatoes with green chilies
1 can black beans, rinsed and drained
1 can mild chili beans
1 c. frozen corn
1/2 jalapeno, deseeded and diced
1/3 c. onion, diced
1 tbs cilantro, chopped
1 packet fajita seasoning
1 tsp garlic powder
2 tsp cumin
2 tsp chili powder
1 tsp salt
1 tsp pepper
Simple directions here. Dump all your ingredients into the slow cooker. Just don't drain and rinse the chili beans, you want the entire can in there. Cook on low for 6 hours. Remove the chicken breast, shred, and place it back into the slow cooker. Cook for an additional 30 minutes. Since slow cookers cook differently, you may need to adjust your time to get the chicken to the point where it shred easily.
Top it with your favorite chili or tortilla soup toppings - sour cream, shredded cheese, oyster crackers, avocado, extra cilantro or baked tortilla strips.
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