With the weather turning cooler, my appetite is craving heartier meals. This chicken chili is just that - hearty. It's super tasty and will warm you right up! Here's the recipe.
1/2 onion finely chopped
2 Tablespoons olive oil
1 clove of garlic minced
1 4-ounce can chopped green chilies
1/2 teaspoon ground cumin
1 9-ounce package of frozen tiny, white corn (or yellow)
2 cans cannellini beans
2 cans chicken broth
1 can cream of chicken soup
3 Tablespoons lime juice
2 cups shredded, cooked chicken
In a skillet, cook onion in olive oil until transparent. Then, add chilies, garlic and cumin. Cook for a couple minutes more. Place your onion, chili, garlic, cumin mixture in a crock pot. Then, add all the other ingredients. Give it a quick stir. Cook chili on low for several hours. Enjoy chili topped with shredded cheddar cheese, a dollop of sour cream and tortilla chips.
I'm always trying to find ways to break-out of the school lunch slump. Heidi has some wonderful ideas here. Here's one more. Make the chicken chili over night! Right before you go to bed, place all the ingredients in your crock pot with the setting at low. As you sleep, your chili will cook combining all those delicious ingredients together. Then, when you wake up, you will be met with a yummy aroma and your kids' school lunches will be ready! Simply, put the chili in thermoses for your kids to take to school. I love sending my kids with a thermos. Something warm to eat at lunch is always so satisfying. Store extra chili in the refrigerator to warm up for tomorrow's lunches. I get about three days worth of school lunches out of this recipe for my kids. Add a few sides and your kids' lunches will be ready in no time!
Along with the chili, I packed for my kids grapes, an orange, tortilla chips to dip in the chili and popcorn for dessert. Delicious!