Today marks the final day of vacation for me, which means it’s back to the grind of school activities. 🙁
Even though I’m headed back to Gainesville today, I have one final spring break recipe to share with you – Southwest Chicken Chili.
This chili is easy, quick and makes for terrific leftovers that can be reinvented in countless ways.
As you can see, my first serving resembled a Chipotle chicken burrito bowl. Brown rice provided the base for the thick, hearty broth, which I smothered in pepper-jack cheese. Chunks of fresh avocado offset the dish’s spicy aftertaste.
My spring break was actually a cold one for Florida; highs hovered around 60 degrees or below every day! This meal kept me, my mom and my brother full and warm, and I’m sure it will do the same for you until spring arrives.
Southwest Chicken Chili
Makes six to eight one-cup servings
Total Preparation and Cook Time: 40 minutes
- One cup diced bell pepper
- 1/2 cup diced yellow onion
- One 16-ounce can black beans, drained and rinsed
- Two cans diced tomatoes with green chilies, drained and rinsed
- One pound boneless, skinless chicken breast cut into small cubes
- One tablespoon extra virgin olive oil
- One package McCormick White Chicken Chili Seasoning Mix
- One cup water
- Bases (if desired): cooked brown rice, cooked yellow rice, tortillas, tortilla chips,
- Toppings (if desired): shredded cheese, avocado, guacamole, salsa, ranch dressing, sour cream
- Chop vegetables.
- Heat oil in large skillet on medium high.
- Saute chicken for about 10 minutes or until golden-brown in color.
- While the chicken is cooking, put water, beans, peppers, onion, tomatoes and seasoning mix in a large pot. Bring mixture to medium heat.
- Add cooked chicken to the pot. Stir and reduce the heat to low. Allow the mixture to simmer for 10 to 20 minutes or until it has thickened.
- Enjoy the dish all by itself or add bases and toppings.
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White Chicken Chili – How To: Simplify