Southwestern Chili

Fall! Fall! Fall!

One of my favorite times of year is Fall. I absolutely love the leaves changing colors, the crisp cool air, all of the food that comes along, Halloween, and Thanksgiving. As a new 25 year old, this year for my birthday I purchased a CrockPot for myself- how fitting in my new “adult” status. For my first CrockPot venture, I decided to make Southwestern Chili. It turned out amazing. Here’s what you’ll need:

1 pound of shredded boneless, skinless chicken breast (if you don’t know how to shred chicken- DONT WORRY! Neither did I. Stay tuned)
1 chopped green pepper
1 chopped tomato
1 cup of sour creme
1 cream of chicken Campbell’s soup
1 cup of water
1 cup of cooked rice
4-5 cups of chicken broth – I get whatever “reduced sodium” one is on sale.
1 can of corn
1/4 cup of chopped parsley
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of turmeric

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First what you’ll need to do is make the rice. For the 1 cup of rice, bring 2 cups of water to a boil with the rice in the pot. Turn the stove on medium and leave it until the water is absorbed.

Next, shredding the chicken! I actually really like doing this and found it very easy. First boil a pot about half way full of water. Then, take your pound of chicken and cut it up so that what is usually 2 big boneless skinless chicken breast is now into 4 pieces. Put this in the pot of boiling water and let it boil for about 15 minutes. Next, you’ll want to drain the chicken. Put the boiled chicken on a cutting board and use 2 forks to shred the chicken into whatever size bits you want. This is super easy to do!

While the chicken and rice are cooking, you’ll need to chop up the green pepper, tomato, and parsley.

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Once you’re done chopping, the rice is done, and the chicken is shredded….here comes the easy part. You want to add all of your ingredients into your CrockPot. Yes. EVERYTHING! Add the chicken, rice, veggies, sour cream, Campbell’s, water, chicken broth, parsley, salt, pepper, turmeric…all of it! Once its in there, mix it up. Put on “low” for 4 hours.

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Once the 4 hours are done and your house smells amazing, put the chili in bows, add some shredded cheese and ENJOY! This fed me for days AND I froze half of it and have been defreezing as I need meals.

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Hope you all like it!

-Ena

One thought on “Southwestern Chili

  1. Pingback: Chicken and Veggie Casserole | wellthatwasgood

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