Here is a yummy chili recipe just in time for the Super Bowl. I adapted it from one I saw on Good Things Utah. I had the recipe in my list to try when I ran into my good friend from high school at out local library. She told me she tried it and loved it, so I decided to move it up my list.
The recipe is kind of a cross between my Taco Soup recipe and recipe for Crock Pot Southwestern Chicken Nachos. The recipe calls for 3 cans of petite diced tomatoes. I like to use the ones with the addition things in them like green chilies and onion. I also used some fresh salsa in this soup per instructions from my friend. She used the Garden Fresh Gourmet Jack’s Special Medium Salsa from Costco. This salsa happens to be one that can always be found in my fridge. My whole family loves it. My boys love to eat it as a snack. I also love it because it is fresh, natural, and has no preservatives.
Southwestern Chicken Chili
- 3 chicken breasts
- 3 cans petite diced tomatoes (Use some with added flavor – I used 1 can w/ sweet onion, 1 can w/ green chilies, and 1 can with chipotle chilies)
- 2 cups medium salsa
- 1 (14.5 oz) can corn, undrained
- 2 (14.5 oz.) cans black beans, drained and rinsed
- 1 pkg ranch seasoning
- 1 pkg taco seasoning
- Whatever toppings you like – shredded cheese, sour cream, tortilla chips or strips, avocado, cilantro, etc.
Combine all on the ingredients in your crock pot on low for 4-5 hours. Remove chicken from the pot and shred. Place shredded chicken back into the crock pot and stir to combine. Serve chili in bowls topped with desired toppings.