SOUTHWEST CHICKEN CHILI {Recipe}

I’ve been working hard to get my blog updated and whipped into shape.  Today I worked on updating the “Recipes” tab at the top of my blog.  So far, I’ve gotten all my dessert recipes on there.  I hope to have the rest posted by tomorrow!  Now you know where to look when you want to find a recipe you’ve seen posted here.

Last night I made this chili for dinner.  I’ve made this recipe many times.  It is yummy, filling, and healthy.  Last night we were out of tortilla chips, so I whipped up some homemade tortilla chips.  They are one of my favorite snacks, but..... I am uncontrollable around them so I don’t make them too often.  They were the perfect accompaniment for this recipe.  We used them as scoops for the chili, and hardly even needed our spoons.  They are super crunchy and delicious!

Here is the recipe for SOUTHWEST CHICKEN CHILI

{or stew as I called it last night since my kids think chili is gross!}

Recipe: Southwest Chicken Chili

From the Kitchen of: Emily Nelson

Yield: 6-8 servings

Ingredients:

• 1/4 cup chopped onion (or minced, dried onion)

• 2 cups chicken broth

• 1 can Rotel tomatoes with green chilies, blended in the blender till smooth

• 1 can white kidney beans or Cannellini beans (undrained)

• 1 can pinto or black beans (drain and rinse black beans before use)

• 1.5 cups frozen corn

• 1 tsp. garlic powder

• 1 tsp. cumin

• 1/2 tsp. oregano leaves

• 1/2 tsp. red pepper flakes

• 2 chicken breasts

• 1/2 c. brown or white rice

Directions: Put all the ingredients except rice in the Crockpot and cook on low about 8 hours or on high about 4 hours. Remove and shred the chicken breasts. If using white rice, add it 30 minutes before serving. If using brown rice, add it 1 hour before serving. Make sure there is plenty of liquid left for the rice to cook in and make sure it is done before you serve it.  If you need more liquid, add chicken broth. Serve with tortilla chips, sour cream, cheddar cheese, avocado, green onions, or whatever you'd like.

To make Homemade Tortilla Chips:

1. Take a big stack of corn tortillas and cut into wedge triangles.  If any of your tortillas seem wet, don’t use them.
2. Heat a couple inches of vegetable oil in a pot with tall sides to about 375 degrees.  You can know its hot enough without a thermometer when you drop a tortilla in and it floats back to the top within 2-3 seconds. 
3. Drop a handful of tortilla wedges into the oil, taking care not to splash yourself.  Move them around as they fry to a golden brown.  Remove from oil onto paper towels (with tongs) and immediately sprinkle with Lawry’s seasoned salt.
4. Repeat with another handful of tortillas until all have been fried.

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