Monday, December 5, 2011

Southwest Chicken Chili

So, the Southwest Chicken Chili recipe was good, but not "exactly" the same as Zelino's. It is missing the richness that their soup has. I guess a second trial later on is in order.

I used this recipe from Pinterest as a starting point... my recipe below the picture.

Southwest Chicken Chili
1 pkg. Boneless, Skinless chicken thighs
2 onions, chopped
1 1/2 tsp dried oregano
*1 1/2 tsp seasoning salt, 1/2 tsp cayenne pepper, & extra 1 tsp cumin because I was out of chili powder
1 1/2 tsp ground cumin
1 tsp granulated garlic
3 cups Pacific GF Chicken Broth
2 (14.5 oz) cans diced tomatoes with basil, garlic, & oregano
1 (16 oz) can black beans, drained
1 pkg sliced mushrooms

Saute onions and granulated garlic in olive oil until onions are browned. Combined everything in crock-pot and cook on low for 8 hours. Remove chicken from pot and shred with two forks, return to pot. Serve with desired garnishments - cheese, sour cream, tortilla strips, chopped onions, whatever curls your toes.

** Changes for next time - use chili powder, possible more cumin, more chicken, less chicken broth, maybe another can of beans. Switch out mushrooms with chopped yellow bell pepper, mushroom flavor didn't add to this particular soup. I also had small onions, either use larger onions or a third onion.

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