Good Monday afternoon everyone! Hope ya’ll had a great weekend! Can I have a drum roll please for the latest POM winner…… Congrats to The Dave and Tricia Folsom Family!! Email me with your home address so I can get your case of Pomegranates out to you courtesy of the POM folks. For the rest of you, now you have a list of 81 ideas to start your own recipe for a chance at $5000, good luck everyone!!
Now for my all time favorite chicken chili. I am excited to share this recipe with you all, it’s simple to prepare and tastes like it spent all day simmering on the oven. I have made this chili more times than I can remember and it’s a hit every time. Hope you all will enjoy!!
Southwest Shredded Chicken 3 Bean Chili
4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can canelli beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper
1. Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.
This cornbread recipe tops any cornbread I’ve ever tried. It’s sweet and fabulous. Whenever I have to make cornbread, I hands down always go to this recipe. I got it from Shar’s Bosch Kitchen in Gilbert years ago and have been making it ever since. You’ll 100% love this cornbread recipe, Enjoy!
Green Chili Cheddar Cornbread Muffins
1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9×13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9×13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.
Any Grey’s Anatomy fans here? I am dying to talk about the return of Denny with Izzy, is he dead or not!?? Have a great week! I’ll be back soon with some more good eatin’!
Southwest Shredded Chicken 3 Bean Chili and Green Chili Cheddar Cornbread Muffins
Ingredients
For the Chicken Chili:
- 4 medium boneless skinless chicken breasts cooked and shredded
- 2 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 1 large bell pepper chopped
- 4 cloves garlic minced
- 42 ounces chicken broth (I used 3 14-oz cans)
- 16 ounces black beans drained (I used a 16-oz can)
- 16 ounces red kidney beans drained (I used a 16-oz can)
- 16 ounces canelli beans drained (I used a 16-oz can)
- 15 ounces Muir Glen Fire Roasted Diced Tomatoes (I used a 15-oz can)
- 6 ounces tomato paste
- 1 tablespoon Tabasco hot sauce
- 1 tablespoon fresh lime juice
- 2 heaping tablespoons chili powder
- 1 heaping tablespoon cumin
- 1 ¼ teaspoon salt
- ½ teaspoon fresh cracked black pepper
For the Cornbread:
- 1 cup butter (2 sticks)
- 1 cup sugar
- 4 eggs
- 1 ½ cups flour
- 1 cup cornmeal
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- ½ cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
- 4 ounces chopped green chilies (I used a 4-oz can)
- 16 ounces creamed corn (I used a 16-oz can)
- 1 cup shredded cheddar cheese
Instructions
For the Chicken Chili:
- Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes.
- Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.
For the Cornbread:
- Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well-combined. Slowly add eggs until well-combined. Pour in remaining ingredients in no particular order until just combined.
- Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.