eats

creamy chicken tex-mex chili

It’s time for a reunion with my crockpot – the temperature is starting to drop and my workload is picking up.

Crockpots are so great because they are low maintenance. There is something so pleasant knowing that after a long day of classes and work I can come home to an already made dinner. On top of that, I usually am cooking for just one, so crockpot recipes always leave me with leftovers.

Sunday night, one of my roommates brought home a bag of home-grown garden hot peppers. Like a ton of them. She was so kind to offer me to use a couple! I started thinking of ways I could spice up my next meal. And if I can say so myself, I think I nailed it. This chili is smooth and spicy and just so dang delicious.

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Ingredients

  • 2 large chicken breasts
  • 1 cup of water
  • 1 cup of tomato sauce
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 small can of green chiles
  • 1 jar (16 oz) of salsa
  • 1 can corn
  • 1 can black beans
  • 2 bell peppers
  • 1 hot pepper (jalepeño or serrano)
  • 8 oz cream cheese
  • 4 oz of shredded cheese (I used a Mexican blend)

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Instructions

  1. Place the chicken breasts at the bottom of the crockpot. Add the water and tomato sauce (or substitute the tomato sauce with more salsa). Add the chili powder and cumin. Turn the crockpot on “Low” for about 8 hours.
  2. After 8 hours, shred the chicken.
  3. Now, I waited to chop up the peppers and do the rest of these steps until I got home. However, if you wanted to be proactive you could go ahead and prep the rest of these ingredients!
  4. Chop up the bell peppers into thick pieces and the hot pepper into tiny pieces.
  5. Drain the cans of corn and black beans. Sidenote: when shopping for the ingredients, look for “No Salt Added” on your canned goods especially when making a large combination dish like chili. You won’t miss the extra sodium!
  6. With a tiny bit of olive oil, heat up the corn and peppers in a skillet to improve the texture a little bit.
  7. Next, pour in the green chiles, salsa, peppers, corn, and beans into the crockpot. Turn the crockpot on the “High” setting. Place the cream cheese in the pot and give the chili a good stirring. Place the lid back on and let it sit for about 15 minutes.
  8. Lastly, sprinkle with the shredded cheese and stir the chili for to ensure everything is mixed in well.
  9. Scoop up this creamy goodness and fill up your favorite bowl. Crumble up some crunchy chips, add more cheese, sprinkle with cilantro, or throw in some avocado slices. Make it your own and enjoy it on these fall nights!

Sidenote: this recipe would also make for a great chip dip at a tailgate or potluck! To transform this chili to a dip, remove the tomato sauce in the beginning of the recipe and use 8 oz of shredded cheese instead of 4 oz!

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If you are looking for a warm and comforting meal with a whole lot of flavor, please make this recipe and let me know how you like it!

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