Lakeside Chicken Chili

chickenchiliI know; I know!  It has been FOREVER since I have posted a recipe.  To be quite honest, when I started working in Newton-Conover City Schools and then started on my doctorate at the same time, I was pretty busy!  However, it has now been one year post-doctorate, and I am in the middle of my fourth year at NCCS, so it is back to nurturing my love of cooking and feeding my friends and family.

This recipe is a culmination of my picking and choosing from the ingredients in about six recipes I found online.  My family loves it so much that they now prefer it over my October Chili, and I hope you will too.

From start to finish, this recipe will take you approximately 2 hours (30 minutes prep time, and 90 minutes of simmering).

Ingredients

2-2.5 lbs chicken breast
4 cups reduced sodium chicken broth
2 chopped ancho chilies (remove seeds)  – I use dried chilies and re-hydrate them.
1 can Ro-Tel original (drained)
1 can green chilies
12 oz. frozen corn kernels
1 large onion
1.5 tbsp. minced garlic
1/4 cup fresh chopped cilantro
2 cups colby-jack cheese
1 cup sour cream
2 tbsp. olive oil
cumin, chili powder, cayenne, oregano, salt pepper, & more olive oil

Directions

Preheat oven to 350 degrees   Spray baking dish with Pam.  Sprinkle olive oil and other seasonings listed over chicken breasts.  Bake 20 minutes and then spread.

In a food processor, blend 1 cup chicken broth and one can beans.

Saute onions with olive oil.  Add garlic, beans, broth, chilies, Ro-Tel, corn, cilantro, and seasonings to taste.  Boil for five minutes.  Then add all other ingredients.  Let simmer on low for about 90 minutes.

Enjoy with more cheese, sour cream, and tortilla chips.

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2 Responses to Lakeside Chicken Chili

  1. Angela Vandett says:

    So glad to see you back! Yippee!!

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