I cook. Mostly bake. Did you know this? I rarely blog about anything "foodie," but I recently decided that maybe I should document and share some of my finer (and easier) endeavors for my posterity...and other food-lovers.
'Tis the season for soup. I created this beauty all on my very own a few months ago and couldn't get enough.
Chicken Chili (serves six)
1 jalapeno (or more, depending on desired spiciness level)
3/4 pound chicken breast
1 28 oz. can diced tomatoes with green chilies drained
1 8 oz. can tomato sauce
1 green pepper
1/2 cup cilantro
1 pkg. your favorite taco seasoning
1 pkg. frozen corn
1 can black beans drained
1 can kidney beans drained
1 - 3 cups of water, depending on how thick you want the chili (just make sure chicken breast is covered with liquid)
Optional garnishes: shredded cheese, sour cream, Feta cheese, tortilla strips, Nature's Seasoning to taste
Directions: (really you can just dump it all in and let it cook, but for those who need specifics)
Put Crockpot or slow cooker on high
Chop jalapeno, green pepper, cilantro to desired thickness
Combine water, tomato sauce, diced tomatoes/green chilies mix, taco seasoning
Mix until taco seasoning is dissolved
Place chicken in liquid mixture
Combine all remaining ingredients
Simmer for 6 hours. Longer simmer times absolutely work if you change the setting to "low" - I've simmered for up to 24 hours.
With two forks, shred the chicken in the pot/cooker and stir until evenly divided into chili.
Serves 6 (you can store in freezer - it reheats well, or in sealed containers in the fridge for up to a week)
This goes perfect with my cheddar jalapeno biscuits - recipe to come later!