Friday, October 14, 2011

Chicken Tortilla Chili

I created this chili recipe a few years ago and it's been a staple in our household ever since. I love that I can get this on the table within 30 minutes, you can cook your chicken breasts beforehand to save you even more time. Feel free to use whatever beans you have on hand, sometimes I'll add black beans, other times I stick to kidney and pinto. Our family likes to use tortilla chips to scoop up the chili, almost like a dip.

I also took some time this week to experiment with cooking up dry pinto beans and freezing them. It really wasn't too time consuming and it's another way for me to save even more money at the grocery store. I cooked up around 2 lbs. of beans one afternoon and I had a good sized container to use for this chili plus 5 other bags to add to my freezer. I definitely think I'll try to do this more often!

Chicken Tortilla Chili


2 boneless, skinless chicken breasts, cooked
15 oz. can diced tomatoes, undrained
15. oz. can kidney beans, drained
15 oz. can pinto beans, drained
8 oz. can tomato sauce
1 packet of mild chili seasoning ( I used McCormick)
1-1 1/2 cups frozen corn
Tortilla Chips


Cut cooked chicken breasts into 1-inch cubes. Combine diced tomatoes, beans, tomato sauce and chili seasoning in a large pan. Cook over medium heat. Add chicken breasts and corn, stir well to combine. Let chili cook for 15-20 minutes or until warmed.  You can either crush up tortilla chips to add in the chili or serve them on the side.

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