The key to a successful “home-cooked” party is balancing your time with your tasks. If you’ve got a crowd coming, you don’t want to spend all your time in the kitchen. This easy crowd pleasing chili is perfect for fall and winter gatherings, can be easily doubled or tripled AND kept warm in the crockpot. Bonus – it’s easy to make your own! If your crowd likes it hot, add more peppers or a can of Rotel tomatoes, try it with turkey, or make it even easier with pre-cooked/canned chicken, or use plain chicken broth and play with spices to create a flavor you love.
Easy (So Easy) Chicken Chili
1 lb chicken
1 onion chopped
1/2 green pepper diced
2 cloves garlic
2 cans Great Northern Beans, drained
1 (7oz) can of chopped green chiles
1 bag frozen corn
1 box (32oz) Swanson’s Mexican
Tortilla chicken broth
dash salt & pepper
1 cup sour cream
1/2 cup heavy whipping cream
cornstarch to thicken
In a large pot sauté chicken (I use breasts or tenderloins) with a bit of oil, green peppers, onion and garlic.
Season chicken to your taste. I use a splash of red wine vinegar and poultry seasoning along with a little extra salt and pepper.
Once the chicken is cooked, shred it and return it to the pot. Add beans, green chiles, frozen corn, broth and heavy whipping cream. Bring to a boil. Reduce heat and simmer 20 minutes.
Add sour cream, stir until incorporated. If you’d like your chili thicker, mix a tablespoon or two of cornstarch with a splash of water and add to the chili until you reach your desired thickness.
Serve topped with sour cream, cheese and tortilla chips.
Makes 6 full servings, with a little to spare. Or serves up to 20 as a side dish to a your favorite grilled sandwich.