Thursday, February 18, 2010

Simple Chicken and Corn Chili

We are chili fanatics. I decided to try a new recipe just to mix our routine up a little bit. After referencing which ingredients to use, this is what I came up with:

1 can of pinto beans
1 can of corn kernels
1 small can of tomato sauce
1 jar of medium or mild salsa
2 boneless, skinless chicken breasts
2 tbsps of cumin
1 - 2 tbsps of chili powder
1 tbsp of minced garlic
salt and pepper (to taste)

Turn slow cooker on to the high setting. Add all of the ingredients, and cook on high for 3 to 4 hours - stirring occasionally. After the 3 to 4 hours, remove the chicken breasts to either a bowl or a cutting board. Shred all of the chicken using the 2 fork method. Return all of the shredded chicken to the slow cooker. Cook everything for an additional 30 minutes. (If you need more time just switch it to the low setting at this point). Here is what it looked like:

It was really delicious. Surprisingly, it did not taste like a jar of salsa! :) We actually had some leftover white rice from Chinese food, so we used that as a base. It was like a delicious Mexican gumbo. Please let me know if you try this recipe and like it!

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