Monday, April 27, 2009

Arizona Chicken Chili

This is yet another dish we shared at our Nazareth reunion at Edisto Island. What was left over we made into a minestrone soup!

3 boneless, skinless chicken breasts, diced
1 can (14.5 oz) tomatoes, with green pepper and onion
1 T. chili powder
1 can (15.25 oz) black beans or kidney beans
(I use black beans – Bush, I think – and include the sauce)
1 can (15.25 oz) corn, drained
¼ c. chopped cilantro or sliced green onions
A few drops of hot sauce (Texas Pete or Tabasco), if desired

I don't particularly like the flavor of cilantro, so I used green onions instead.

Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat (5–10 minutes) until chicken is cooked. Add remaining ingredients and simmer ten minutes or so until heated through. Serve with cheese (sharp cheddar) and/or sour cream. Serves four.

Hint: Chicken can be browned first before adding the tomatoes and chili powder.

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