As I’ve mentioned before, the world doesn’t need another food blog. However, my kids will need to know how to cook some of our favorites when they leave the house in just a few short years. (What?!?) And, I enjoy sharing what I know and enjoy.
There are several recipes for chicken chili out there, but this is one that is proven to be a huge hit with my family and friends. It makes as little or as much as you need, and the leftovers are just as good as the first time around. I found this recipe from a Southern Living magazine several years ago, and I make it often.
Start with cooked chicken. I use a fajita flavored chicken from H-E-B. If you don’t have H-E-B near you, you can use boiled chicken or even a rotisserie chicken. The chicken needs to be shredded or chopped. I also learned that if you don’t use a pre-seasoned chicken, it’s good to season it with the seasoning below or your favorite seasonings.
Rinse and drain the canned navy beans. Place them in a large pot with cans of diced green chilis. I used 6 cans of each for my family. A good thing about this recipe is that you can use as many or as little cans of beans and chilis as you need. (Original recipe calls for 4 cans of each – navy beans and green chilis.)
Add the chicken. Pour in enough chicken broth to cover.
Add 2 tablespoons of seasoning mix (see recipe below) and stir. The seasoning mix makes a lot, so I store it in the cabinet to use when needed.
Bring to boil. Reduce heat, cover, and simmer for about 15 minutes, stirring occasionally.
We enjoy this with cilantro, sour cream, and cheese, and of course – tortilla chips.
Chili Seasoning Mix –
- 3/4 c. chili powder
- 2 Tbsp. ground cumin
- 2 Tbsp. dried oregano
- 2 Tbsp. dried minced onion
- 2 Tbsp. seasoned salt
- 2 Tbsp. sugar
- 2 tsp. dried minced garlic or 1 tsp. garlic powder
Stir together and store in air-tight container.