On occasion we do eat foods that aren’t “baked goods”. Often we have pie for breakfast, cookies for lunch, and cake for dinner!!! Sometimes it’s nice to have a savory dish though 🙂 We are all busy with life and this recipe is a great one when you’re crunched for time. We try to have dinner together but some nights it’s impossible. I will put this chili together right after school then throw it in the crock pot to simmer for a few hours. We are all home at different times so everyone can help themselves when it’s convenient. This is a hearty chili with chicken, corn, beans, and spices. Your family will love it!
Ingredients
2 cups cooked chicken breasts, shredded or chopped (I always keep a rotisserie chicken in the freezer for fast meals like this)
1 bell pepper, chopped
1 onion, diced
3 tablespoons olive oil
3 tablespoons flour
1 cup water
2 cans white beans (don’t drain)
1 can chicken broth
1 can corn (don’t drain)
1 can diced green chills
2 tablespoons lime juice
2+ teaspoons cumin
sprinkle of cayenne pepper (or more if you want it spicy)
salt and pepper to taste
Garnish: shredded cheese, tortilla chips, cilantro, limes, sour cream
Directions
- In a large soup pot, over medium-high heat, saute the pepper and onion in the olive oil. Sprinkle with salt and pepper. Continue to saute until onions are translucent and starting to brown.
- Add chicken and stir.
- Sprinkle the flour over the mixture and stir to combine.
- Stir in the water, kidney beans, chicken broth, corn, green chills, lime juice, cumin and cayenne pepper. Bring to a boil.
- At this point you can transfer to a crock pot and cook on low until ready to serve, or you can simmer on the stove for about 30 minutes and serve.
- Top with crushed tortilla chips, lots of cheese, sour cream, fresh lime and cilantro.
It’s such a great alternative to traditional chili! 