Tuesday, October 19, 2010

Chicken Con Chili

I call this Chicken Con Chili because it's not quite Chicken Con Queso, and not quite Chili. I came up with it one day while trying to figure out what to make with what I had in the fridge...it turned out so delicious that I kept it as a family favorite. It's "semi-homemade" as there are pre-made elements, making it a quick fix. Many times I just throw the ingredients in the crockpot in the morning and by dinner time, you've got a fabulous meal with very little preparation. Not too spicy or too bland, my kids love this.

Chicken Con Chili

4 or 5 chicken breasts
2 cans of your favorite soup- I use Progressive's Frijole's Negros y Jalepeno
1 can black beans
1 onion, diced
1 can Ro Tel (or 1 can diced tomatoes)
1 can cream of corn
1 Tbsp cumin
1 Tbsp chili powder
4 c chicken stock
1 Tbsp garlic cloves (or 4-5)
1 1/2 c shell macaroni
1/2 c uncooked rice
2 cups milk
2 cups cheese
salt and pepper to taste

Put all ingredients except the milk and cheese in the crockpot and leave on high for 4-5 hours, or cook on med for 40 minutes. Shred chicken in pot with forks, or remove and dice, then return to pot. Add milk and cheese, stir till heated through.

black beans add tons of nutrients and protein

This store-bought soup is
used in recipes

So delicious and savory... also great served with cornbread. A great "fix it and forget it" meal with lots of flavor!

1 comment:

  1. Everyone but my son would devour this! He has something against red food! weirdo ;) gotta make this when the hubby comes back!!!