Southwestern Chicken Chili
The classic style of chili recreated in this medley of spicy chicken, rice, corn and green chilies. This delicious dish will awaken your palette and leave you breathless.
In a crock pot heat 2 TBSP of Olive Oil. Saute green peppers, onions and garlic in the crock pot. Once the vegetables are done sauteing add green chilies, corn and black beans. Stir all of these together and add some salt and pepper. Add the chicken broth and the rice. Throw the chicken into the pot and add all of the spices! Don't forget the tomato paste! Cover these and simmer on low for about an hour.
Now that its smelling irresistible, and the chicken and rice are both nicely cooked check the consistency. If its not thick enough add some tomato paste, and if its too thick add some more broth. Stir it until its nice and thick like Chili should be! Done!
Serve in your prettiest bowls. Garnish it with cilantro and generous helpings of shredded cheddar cheese! Enjoy!
Cook Time: 1 hour - Oven Temp: 250
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- 2 Chicken Breast cut into cubes
- 1 can black beans with its juice
- 1 can white corn drained
- 1 small can green chilies
- half and onion diced
- half a green pepper diced
- 1/8 cup fresh cilantro
- 1/2 cup brown rice
- 1 cup chicken broth (add more or less to reach desired consistency)
- 2 TBSP tomato paste
- 2 tsp Chipotle Powder (to taste)
- 2 tsp Cumin (to taste)
- salt
- pepper
- Olive Oil
- 3 Cloves of Garlic Diced
- Cheddar Cheese
