I 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).
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
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.