My awesome friend La, who has the blog The Curvy Life, shared her chicken chili recipe a while back…and it intrigued me as it was not a white chicken chili – but a regular chili. The weather has taken a dip for the cooler days of fall and it’s time to take some of that cooked, shredded chicken that I got on Wednesday and get busy with it!
I did tweak her recipe a bit as hers used salsa and we have the huge bell pepper allergy in this house, so here is my version.
1 small onion diced, saute in the bottom of the pan in 1-2 TBSP olive oil.
Add 1 12 oz can or bottle of beer (yes, I said beer!)
Add 2 cans chili beans in chili sauce ( I did one mild and 1 hot)
Add 2 cans diced tomatoes and don’t forget to add a pinch of sugar to counter the acid in them! Simmer 5-10 min. Add chili powder, cumin, salt/pepper to taste.
Stir in 1 can corn and 1-2 cooked off chicken breasts that you have shredded.
Simmer 5 min more and dig in! I like to stir in a bit of sour cream and then top with cheddar and enjoy!
*****WARNING, this is addictive! Hubby has had me make this several times already, LOL!
This is a GREAT dish to make up in advance and freeze – for those of you that don’t like to eat the same thing for a few days in a row.