Thursday, October 22, 2015

Chicken Chili - My All-time Favorite Recipe

It's that time of year when the crisp autumn air screams for me to have comfort foods.
This recipe was given to me by one of my dearest friends, and I have yet to 
find a chicken chili I like as much. It won an award at a chili cook-off, it's that good!

Chicken Chili

3  Chicken Breasts  –chopped in small cubes/pieces
3 TBsp Olive Oil
1 Med Onion – chopped
2 TBsp Hot Sauce
3 TBsp Flour
1 tsp Salt
½ tsp Black Pepper
2-1/2 tsp Cumin
1 TBsp minced garlic (more if you like)

1 16 oz jar Public’s Hot Thick Salsa, or may use mild
2 Cans Bush Northern Beans (rinsed well – drained)
2 Cans (4 oz) Green chilies
1 Can (16 oz) Chicken Broth
8 Oz Monterey Jack w/Jalapenos – shredded
8 Oz Sour Cream
1 Cup Whipping Cream (optional)

Directions:  In heavy duty large pot (5 qt) cook chicken, onions, hot sauce, and garlic in olive oil until chicken is no longer pink. 
            ADD:  Flour, salt, pepper, and cumin to chicken mixture and cook for 1-2 minutes more.
            ADD:  Chicken broth, salsa, green chilies, and beans – bring up to boil, simmer in pot, uncovered, for 30 minutes.
            ADD:  Sour cream, cheese, and whipping cream.  Mix thoroughly and remove from heat. 

 Serves 8-12 people

NOTE:  This is really good after the flavors have had time to “mesh.” 


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