Thursday, December 1, 2011

This week's FAVORITE new recipe!!

Oh My.....!!  I knew the ingredients sounded good but...this was amazing!!  Again...Pinterest is my best friend!  I found the original recipe here and changed it a little bit.

~Southwest Chicken Chili ~
8 oz. pasta noodles (I used bow tie)
2 T. extra virgin olive oil (or butter...shhh!)
1 c. finely chopped white onion
1/2 c. finely chopped sweet peppers (or bell peppers)
1 T. minced garlic
2 c. cooked shredded chicken breast
1o oz. can Rotel diced tomatoes
1-2 cans chicken broth (I used 2)
1 can shoepeg corn
1/2 c. white beans, drained and rinsed
1 T. chili powder
1 T. ground cumin
1 tsp. dry Ranch seasoning from packet
1/4 c. finely chopped fresh cilantro (or 1 T. dry cilantro)
1.    Cook pasta according to package directions. Drain and run under cool water to stop cooking.
2.  Heat oil in soup pan.  Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute.
3.   Add chicken, tomatoes, broth, corn, beans, 1 cup pasta, chili powder, cumin, Ranch seasoning and cilantro.
4.   Stir until well combined. Reduce heat to low and simmer until ready to serve.

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