Southwestern Chicken Chili
Don't get scared because of all the ingredients in this great Southwestern Chicken Chili. To me this is one of the most delicious Chicken Chili recipes that I have ever tasted. When I was the Executive Chef at the Florida Cracker Cafe I was asked by the owners to develop a Chicken Chili Recipe that could be made in a slow cooker and that it would turn out the same every time. Over several months time I came up with this recipe and everyone who ever tasted it said it was the best Chicken Chili that they had ever tasted. The recipe had to be easy to follow and it had to turn out the same in each of their restaurants no matter who made it. And here is the recipe for this delicious Southwestern Chicken Chili.
You want to start off by browning 6 boneless skinless chicken breast in a little olive oil. Fry the chicken until it is done and set aside to cool.
Now in that same skillet you want to add the below.
1 Large Purple Onion Diced Fine.
1 Tablespoon Minced Garlic
1 4 Ounce Can Chopped Green Chilies.
Saute the above in your pan until done and rake all into your slow cooker including any liquid in the pan.
Now you should have had one pound of white beans soaking over night and now you want to drain them and add them to the slow cooker.
Now you want to add a 1 quart container of chicken broth to the slow cooker. Now add a 18 1/2 Ounce can Diced Tomatoes and all the juice to the slow cooker.
Now you want to add to the slow cooker.
1/2 Cup of Diced Green Bell Pepper.
1/2 Cup of Diced Red Bell Pepper.
1 Cup of Whole Kernel Corn.
2 Tablespoons Chipolte Chili Powder
1 Tablespoon Regular Chili Powder.
1 Teaspoon Cumin.
1 Tablespoon Ground Cayenne Pepper.
1 Teaspoon Salt.
Turn your slow cooker to high and cook for a minimum of 1 hour after it gets as hot as possible. Now add your chicken to the slow cooker. Reduce the heat to medium and cook for a minimum of 6 hours. In the last hour of cooking time add a 6 ounce can of tomato paste.
And guess what? You have just created the most delicious Chicken Chili you will ever eat.
When you serve your chili you want to serve it in bowls over a square of Mexican Cornbread. You want to garnish the top of each bowl with chopped fresh cilantro and a tablespoon of sour cream. You may also want to serve sour cream and Shredded Mexican Cheese on the side.
If you make the recipe please tell us in the comment section below how it turned out for you. Also please feel free to post your comments, tips, and suggestions.