With Fall firmly entrenched, the cooler winds blowing all the colored leaves around, it's finally time for long awaited comfort foods.
This recipe is one of my family's favorites. It's hearty, yet light-crazy huh?! Full of flavor, making you think it simmered all day long....
This is a really quick cooking version of what is generally considered an all day chili. Cause you know sometimes you just didn't have time to put it together in the slow cooker and when you get home you still want a good chicken chili!
Well, here ya go!
One of the secrets to this being so fast is using cooked chicken. BUT-you can always poach the chicken in the beginning and that would help flavor the broth!
Also-what gives this soup body and an awesome flavor is.....Masa Flour.
Yep, corn masa flour. The kind that's in the Hispanic section of any grocery store and it's pretty inexpensive. It's not just for tortillas, tamales and such. It's a great addition to soups, stews, chili's and even pizza dough! So it's a smart addition to any pantry (I actually store mine in the freezer).
I love items that can be used in so many applications, I'm kinda weird like that...
Anyway, make this and top it as your heart desires.
Try my easy recipe, I think you'll love this too!
2 skinless, boneless chicken breasts or 3 cups of cooked chicken, shredded
4 cups chicken stock
2 cups water
2 chicken bouillon cubes (1 if using Knorr brand-which I prefer)
1 tbsn canola or vegetable oil
1 clove garlic, minced
1 medium onion, diced
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can light red kidney beans, undrained
1 (4-ounce) can diced green chilis, undrained
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon oregano
1/4 cup corn masa flour
Heat a large stockpot over medium, add in oil.
Saute onions until translucent, add in garlic and saute 1 minute more.
Add chicken stock, bouillon and water and bring to a quick simmer. If you're using raw chicken, now would be the time to add it and cook until tender, about 15 minutes. Remove chicken and when cool enough to handle shred with two forks and then add back to the liquid.
Add beans, green chilis, dried oregano, cumin, chili powder, salt and pepper. Stir until well-combined.
Sprinkle masa flour over the top and using a whisk or fork, gently whisk into the chili. Simmer for another 10 minutes to fully develop flavors and incorporate masa flour.
Serve with your toppings of choice-cheese, diced tomatoes, avocado, sour cream, etc.
This recipe is adapted from:Robyn at Add A Pinch
Enjoy! This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com/