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Casserole
Southwestern Chicken Chili |
This recipe was inspired by
Marilyn Hendricks, of Newcastle, OK (USA).
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Yield: six dinner portions
Ingredients:
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1 lb. |
chicken breast, boneless, skinless, medium dice |
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1 each |
can of mild green chilies, chopped |
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1/2 c. |
yellow onion, diced |
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1/2 c. |
red onion, diced |
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3 whole |
green onion, diced |
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1 1/2 c. |
water |
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1/2 each |
package of Taco seasoning |
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1/2 each |
package of chili seasoning |
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1 each |
can of Ranch style beans |
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1 each |
can of black beans |
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1 c. |
corn |
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2 Tbsp. |
sugar |
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1 tsp. |
salt |
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1/4 tsp. |
pepper |
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Procedure:
Cook chicken in a large skillet over medium heat until done.
Add the chilies, onions, water and seasonings and cook until the vegetables are tender.
Add beans, corn, and sugar.
Simmer for 10 minutes then reduce to low heat for 5 minutes.
Season the chili with salt and pepper.
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