Southwestern Style Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From another cooking class I took at a local community college. Garnish with sour cream, red onions and fresh cilantro. Can be made in slow cooker! Ingredients:
2 tablespoons vegetable oil |
2 large onions, diced |
4 large garlic cloves, minced |
1 large red pepper, diced |
1 1/2-2 lbs boneless skinless chicken breasts, cubed |
2 large jalapeno peppers, seeded, finely chopped |
1 teaspoon ground coriander |
1 teaspoon chili powder |
1 tablespoon ground cumin |
3 (14 1/2 ounce) cans fire roasted diced tomatoes with juice |
3 (16 ounce) cans great northern beans, drained and rinsed |
1 (4 -8 ounce) can smokey chili peppers |
2 tablespoons fresh lime juice |
2 cups frozen corn kernels, thawed |
salt, to taste |
pepper, to taste |
1/2 cup sour cream |
1/4 cup red onion, finely chopped |
3 tablespoons fresh cilantro, chopped |
Directions:
1. Heat oil in large pot over medium/high heat and add onions, cook for about 5 minutes, stirring.
2. Add garlic and red peppers, cook for 2 minutes more.
3. Add chicken and brown on all sides and then add the spices and stir to coat the chicken evenly.
4. Add tomatoes, beans, canned chilies, lime juice, and corn and bring to a boil.
5. Reduce the heat and simmer for 30 minutes.
6. Taste and adjust the seasoning with salt and pepper.
7. Ladle into bowls and top with sour cream, onion and cilantro.
8. **This can be made in the slow cooker!
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