A few days ago I cooked a big pot of pinto beans. I was going to serve them again tonight, but thought it would be fun to try a new recipe using pinto beans. I searched for "recipes using pinto beans" and came up with several different things, but the one thing I kept noticing was recipes for chicken chili. That was kind of interesting because the other day my sister-in-law mentioned making a chicken chili last week. Her whole family liked it. So, I began looking at all kinds of recipes and put this one together using bits and pieces from several different ones.
The chili turned out great! It will be a new standard recipe for us. My husband said he would call it a stew or soup, but I'm keeping it a chili because it just sounds neater with the triple "C" name up there in the title!
Chunky Chicken Chili
6 cups cooked pinto beans (mine were pre-seasoned with pork, onion powder, pinto bean seasoning, and a little bit of Splenda)
1 can chicken broth
2 - 3 chicken breasts, cooked and shredded
1 cup salsa
1 can corn (undrained)
1 teaspoon chili powder
1 teaspoon cumin
Place all ingredients in large stock pot or crock pot. Heat thoroughly. If desired, serve topped with a dollop of sour cream and shredded cheddar cheese.
This morning after I cooked the chicken, I began to shred it using two forks. The following thought came to mind: Why when you use two forks and do this to chicken it's called "shredded chicken", but when you use two forks like this with pork it's called "pulled pork"? I think it's just because it sounds better....just like the "triple C" name. What do you think????
I love chicken chili with the white beans and green chilies...but I'll have to try your version sometime! How much chicken do you add? 2-3 breasts?
ReplyDeleteThanks for asking about the chicken! I put everything else together while cooking the chicken, then forgot to write it down. Yes, my 2 were very large, so 2 - 3, depending on the size.
ReplyDelete