Thursday, September 17, 2009


Tawnya's Texas Chicken Chili

I don't know about you, but what's for dinner is often determined by what's in the pantry! After lots of grilling this summer, the cooler weather definitely had me craving soup or chili! So, after surveying the pantry, I decided that chicken chili was what was for dinner tonight!

Here is how I made my version of Texas Chicken Chili:

1 can of Bush's chili beans

2 cans of black beans, drained

1 can Rotel tomatoes

1/2 can of chicken broth

3-4 cooked and cubed chicken breasts

3 large minced garlic cloves

1/2-1 red or white onion, chopped

1 jalapeno, minced

3-4 heaping tbsp. chili powder

2 teaspoons of cumin powder

1/4 cup of minced Cilantro sprigs

3 healthy dashes of Worcestershire sauce

2 tbsp. of honey mustard

grated cheddar cheese

sour cream

sliced avocado

Saute garlic, onion and jalapeno in olive oil. Add beans, tomatoes and chicken broth. Bring to boil and return to simmer. Add chicken and stir well. Add chili powder, cumin, dashes of Worcestershire sauce and honey mustard. Stir well and simmer covered for approx. 15-20 minutes. Add minced cilantro.

Top with cheese, sour cream and sliced avocado. Serve with fresh cornbread or tortillas chips.
Enjoy with family and friends!

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