*CHICKEN PICADILLO CHILI*

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*Chicken Picadillo Chili* image

I always have chicken in the freezer so having this chicken chili recipe is great use! You can make it spicy or mild by changing up the salsa. Enjoy!

Provided by Heather Isom

Categories     Bean Soups

Time 45m

Number Of Ingredients 14

2 tsp each ground cumin and chili powder
1 tsp salt
1/4 tsp ground cinnamon
1 lb cooked boneless skinless chicken breasts, cut into 1 inch chunks or shredded
1 Tbsp vegetable oil
1 large onion, chopped
4 clove garlic, minced
2 can(s) mexican style tomatoes, undrained
1/2 c corn
1/2 c hot, medium or mild salsa
1 can(s) red or black beans, 16 oz, drained
mexican or cheddar cheese
sour cream
tortilla chips

Steps:

  • 1. Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Set aside.
  • 2. Heat oil in large cooking pot over medium heat.
  • 3. Add onion and cook 5 minutes, stirring occasionally.
  • 4. Add cooked chicken and garlic, cook about 3 minutes.
  • 5. Stir in tomatoes, corn, beans and salsa, bring to a simmer. Cover and simmer for 15 minutes.
  • 6. When serving, add mexican or cheddar cheese on top along with sour cream and tortilla chips.

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