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Title: Golden Chicken Chili
Categories: Poultry Crockpot Chili
Yield: 8 Servings

2cGreat Northern dried beans
3c-water; boiling
2 Onion; chopped
2 Cloves garlic; minced
3 Pickled jalapeno peppers seed; derib; chop
1tbCumin
1tsChili powder
1 1/2lbBoneless, skinless chicken
  White meat; cut into 1" pcs
1lbSummer squash
15ozHominy or corn; drained
1/2cSour cream
2 1/4tsSalt or to taste
1tbLime juice
1/4cCilantro; chopped
2 Plum tomatoes; chopped

Bring beans to a boil in enough water to cover. Drain.

Combine beans with 3 cups boiling water in slow-cooker. Add seasonings. Place chicken on top. Quarter squash lengthwise; seed and cut crosswise into 3/4" pieces. Add to cooker.

Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.

Adapted from Family Circle MM Wrenn

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