Sunday, February 17, 2013

Southwestern Chicken Chili

This recipe is a new family favorite for our home!  This Southwestern Chicken Chili recipe is so good I'm longing for more of it, even as I sit here writing.

Normally I wouldn't serve my 3 kids a recipe that has salsa in it, however it had just enough spice, without being too spicy for little ones.  The salsa I used was Trader Joe's organic salsa, 12 oz. jar.

I made a few personal modifications to the recipe, mostly out of need for what I did and didn't have on hand.    For the chicken I used about 1 1/3 pounds of chicken thighs.

Whenever I use beans I prefer to use dried beans to avoid BPA.  The black beans could be cooked up the night before while eating dinner and saved for the next day.  I haven't tried cooking them in a slow cooker yet, so as long as they are soaked then rinsed, you may be able to just throw them in to cook all at once.  I only used black beans, as that's what I had on hand, instead of the two kinds.  Only half the bag of dried beans were needed, so I saved the rest for lunch the next day.

One thing you will love about this recipe is how easy it is.  You just dump all the ingredients into a slow cooker, or pot, and let it cook.  I didn't have enough time to use the slow cooker, so I just cooked it all in a pot on a low simmer for about 1 1/2-2 hours.  When the chicken was cooked I pulled it out and shredded it, then added it back into the pot to simmer longer.

This recipe was entirely made with organic ingredients, and very easy to make.  A good estimate of cost is $13.  That was for a full dinner for 5 of us, plus made left overs.

I'm going to be making more very soon!  Enjoy!

To get the full recipe check out The Gracious Pantry here.

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