Brrrrr! It’s COLD in Columbus, Ohio today (and probably almost anywhere else in the U.S. that you are reading this post). I’m home bound with the kids today on our first day (of what will likely be two days) off from school due to extreme temperatures. It’s been a great holiday break with the kids home. I haven’t posted many recipes this break not for a lack of cooking, but for a lack of alone time to sit down and write my blogs! It seems like when the kids aren’t in school, my alone time often doesn’t start until about 9:00 or 9:30 pm. Maybe it’s because I just turned the ripe old age of 38, I’m not sure, but by 9:30 p.m. I am plopped onto the couch with little energy left for blogging. But that said, I have had plenty of energy for cooking and I have a handful of new recipes ready to post over the next week. So, my apologies if your inbox gets swamped with a few more emails from The Common Plate than usual.
I actually made this chili about a week ago, but I wanted to get it out to you today in the midst of this winter chill. If you are lucky, you might even have most of the ingredients that you need for this easy chicken chili. If not, this soup is worth braving the cold for a quick trip to your small corner grocery for a few ingredients. It’s a fun one to serve to a crowd because you can set out a “toppings bar” with all sorts of toppings and hot sauce options. Whip up some cheese quesadillas as a side and you’re done. Stay warm!
Slow Cooker Mexican Chicken Chili (Serves 6-8)
16 oz can black beans, drained and rinsed
2 16 oz cans kidney beans, drained and rinsed (I like to use one light and one dark)
1 green or red bell pepper, chopped (optional — I’ve done it with or without a pepper and works fine either way)
2 garlic cloves, minced
1 medium onion, chopped
10 oz. package frozen corn kernels
1 28 oz. can (or 2 14 oz cans) diced tomatoes, drained (even flavored varieties will work fine)
1 16 oz can tomato sauce
1 Tbsp cumin
1 Tbsp chili powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup fresh cilantro (plus more for toppings)
3 skinless chicken breasts, uncooked
Toppings: sour cream or plain greek yogurt, shredded cheese, chopped scallions or red onions, fresh chopped cilantro, hot sauce (I love green Tobasco on this chili), crushed tortilla chips etc.
Place all ingredients (except chicken breasts) in slow cooker and mix to combine. Add uncooked chicken breasts to the top of the mixture. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. 20-30 minutes before serving, pull chicken breasts apart with a fork (if chicken doesn’t pull apart easily, continue cooking until the chicken is easy to pull apart), stir and continue cooking. Top with sour cream (or plain greek yogurt for a healthy alternative to sour cream), shredded cheese, chopped scallions or red onion, fresh chopped cilantro, hot sauce (I love green Tobasco on this chili), crushed tortilla chips etc.
Adapted from The Comfort of Cooking blog