I first shared this recipe back when I started blogging at end of 2011. Gosh has it really been that long already?! We used to eat this chili a lot, probably so much my family got sick of it and I haven't prepared it much since then. But it sounded good last week and I'd like to think my photography skills have improved just a little.
I've also since stopped using those store bought seasoning packets that are typically filed with much more sodium than we really need. So instead I generally make my own chili seasoning using mostly chili powder and cumin. The chili is still full of flavor and you can feel good about serving your loved ones this dish.
Hopefully it's not too much longer before the snow starts melting, the green grass starts peeking through and the days get a little longer. But in the meantime, we can still enjoy warm, comforting dishes like this chili.
Chicken Tortilla Chili
2 cups cooked, diced chicken
14.5 oz. can petite diced tomatoes, undrained
15 oz. can kidney beans, rinsed and drained
15 oz. can pinto beans, rinsed and drained
15 oz. can tomato sauce
1 cup frozen corn
2 tbsp mild chili powder
1 tsp cumin
1/2 tsp garlic powder
salt and pepper, to taste
Tortilla chips, for serving
In a large saucepan combine all ingredients well. Cook over medium heat until mixture comes to a boil. Turn heat down to low and let simmer for 15-20 minutes. Serve in bowls with crushed tortilla chips and any desired toppings such as avocado and cheese.
You can also let this cook on low in the slow cooker throughout the day.
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