Sunday, April 17, 2016

Zucchini, Corn, Bean and Chicken Chili

This recipe is adapted from a Pampered Chef recipe. It is quick to make and yummy tasting too!

1 pound boneless skinless chicken breast, cut up
olive oil
salt & pepper
 2 Tbsp. chili powder
2 large cloves garlic, minced or pressed
1 tsp. ground cumin
1 tsp. dried oregano
16 oz jar of salsa (I used Trader Joe's Chipotle)
4 cups (32 oz) chicken stock, prefer homemade - low sodium or no sodium
8 oz can tomato sauce
16 oz can black beans, drained and rinsed
16 oz can red beans, drained and rinsed
2 cups frozen corn
2 medium zucchini squash, cut into 1/2 inch pieces
1-2 tsp. hot sauce (I use Pepper Palace chocolate habanero sauce)

shredded cheese (pepperjack or sharp cheddar)
diced avocado
sour cream
chopped fresh cilantro
hot sauce
blue corn chips

Heat olive oil in a large stock pot. Salt and pepper chicken and stir fry it until done. Add chili powder, garlic, cumin and oregano and stir about 1 more minute or until garlic starts to cook, but not burn. Add salsa and stir to get brown bits from bottom of the pan. Stir in chicken stock and tomato sauce and give it a good stir. Turn burner to high. Add beans, corn, zucchini and hot sauce. Bring to a boil.

Turn to a simmer and simmer for at least 30 minutes or until the zucchini is tender. Soup should be thickened and have a chili color. If not, add more chili powder.

Serve with toppings. Makes around 6-8 servings. This is a quick meal that takes about 40 minutes to make from start to finish!

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