Southwestern Chicken
Looking for another delicious recipe for chicken? Especially one that will warm you up on a chilly day? This is it. This chicken dish is tasty, simple and can be easily doubled.
The one problem with it: the name. Calling this simply “Southwestern Chicken” does not really describe it. The dish is inspired by the chili, yet it is not really a chili. There are some similarities to a soup, or maybe even a stew, but is this really a soup? A stew?
Try this recipe, and let me know your suggestions. What should we name this, other than yummy?
Serves 4
2 cups of cooked chicken, shredded
1 (14 – 15 oz.) can black beans
1 ½ cups of corn
1 small onion, chopped
1 clove of garlic, minced
1 cup chicken broth
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon pepper
Place the chicken in a stock pot or Dutch oven. Drain, rinse and drain again the black beans. Add to the chicken, along with the remaining ingredients. Stir to combine.
Heat over medium-high heat until bubbling, then reduce the heat until the chicken mixture is simmering. Simmer for 45 minutes to an hour, until the onions are translucent.
To round out this meal, serve homemade biscuits (yes, feel free to use a mix) and a green salad.
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Hi Jim,
ReplyDeleteI'm thinking that this recipe is a "white" chili, because it substitutes chicken for the usual ground or cubed beef. Normally, white chilis use white beans such as cannellinis, so perhaps you could dub this a "black and white" chili to play up the use of black beans instead. Or call it a "chicken and corn" chili.
Lisa