Today’s recipe is one that I had TOTALLY forgotten about. My daughter, Kelly, had been asking me to make my chicken chili awhile ago and I had NO idea what recipe she was talking about. I asked was it this? No. Was it this? No. I was completely stumped, until earlier this week when I was going through some old cookbooks. I was looking through a Pampered Chef cookbook and it jumped right off the page at me! Mexican Two Bean Chicken Chili! Could this be the one? A couple of days later, I was with my other daughter, Nicole, and I was telling her about the recipe. She immediately knew, yeah mom, that’s your chicken chili.
By the way, this chili happens to be very good and it’s also VERY easy to make. So what could I do, I had to make the chili. I made sure I bought all of the ingredients I needed while I was grocery shopping (although I already had most of what I needed in my pantry) and I got a chicken roasting in the oven so that I’d have shredded chicken. Before I knew it, I had a pot of this tasty chili simmering away.
1 medium zucchini, chopped
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
4 cups chicken stock
1 16 oz jar salsa (I used medium heat)
1 8 oz can tomato sauce
- 3 cups shredded chicken (a rotisserie chicken works well
- l cup frozen corn, thawed
- 1 clove garlic, minced
- 2 tbsp chili powder
1 tsp ground cumin
1/4 cup cilantro, chopped
salt and pepper to taste
1 tbsp olive oil
Chop zucchini and garlic.
Heat olive oil in a 5 quart pot over medium heat. Add zucchini and garlic and saute a few minutes until zucchini is softening up.
Add the rest of the ingredients and stir until well combined. Add salt and pepper to taste.
Bring to a boil and simmer for 30 minutes.
Serve with desired toppings, such as shredded cheese, sour cream, crushed tortilla chips, etc.
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