In the Kitch: Mexican Chicken Chili

Just thought I'd share with you all this Mexican Chicken Chili dish that I make about a couple times a month.  It is actually made in the crockpot, so it is easy and ANYONE could make this.  It's a perfect dish to make regularly during these soon to be cooler months.  I'd gotten the recipe out of this mini-cookbook of slow cooker recipes I'd bought a few years back from the grocery store.  You know how when you're checking out, the magazines are usually right there in your face?  Well, they usually have these little cooking pamphlets/mini-cookbooks for sale right there along with them.  They usually have a specific theme.  Anyway, if you're someone who likes to try new recipes, I suggest you pick one of those up from time to time.  The recipes are usually pretty simple, and it's a great way to discover new dishes!

SLOW COOKER MEXICAN CHICKEN CHILI

Ingredients:

 1 ¾ lb boneless skinless chicken thighs

1 medium onion, chopped (1/2 cup)

2 medium stalks celery, sliced (3/4 cup)

2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained

2 cans (15 to 16 oz each) pinto beans, undrained

1 can (10 oz) Old El Paso® enchilada sauce

2 teaspoons chili powder

1 teaspoon ground cumin

1 scoop-shaped corn chips, if desired

1/3 cup sour cream

2 tablespoons chopped fresh cilantro, if desired

Directions:

1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.

2. Cover; cook on Low heat setting 7 to 8 hours.

3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Tips & Mods:

-If you can't find stewed tomatoes with garlic & onion, just use a regular can of stewed tomatoes and mince a clove of garlic and throw that into the crockpot with the rest of the ingredients.

-You can find the Old El Paso Enchilada sauce in your grocery where all of the taco kits and paraphernalia can be found. 

-Sometimes I switch up the beans. This time instead of 2 cans of pinto beans, I used a can of pinto and a can of black beans.

-I add about a teaspoon or two of salt.  Make sure to salt this to taste.

-And lastly, I also buy a package of corn tortillas (the authentic kind) from the Mexican section of the grocery (not always in the same place as the taco stuff).  I cut them into triangles and then fry them up to make homemade chips.  Tastes 10 times better than bag tortilla chips.  I top it with those chips, sour cream, shredded cheese and avocado! Yummy!

Recipes like this and more like it can be found HERE.

Enjoy!