Mexican Two Bean Chicken Chili
"This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished."
photo by AmandaMcMom
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 medium zucchini, diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (8 ounce) can whole kernel corn, drained
- 2 (14 ounce) cans chicken broth
- 1 (16 ounce) jar thick & chunky salsa
- 1 (8 ounce) can tomato sauce
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 3 cups cooked chicken breasts, shredded
directions
- Put all ingredients in a stock pot.
- Bring to a boil, lower heat and simmer for 30 minutes.
- Serve with cheddar cheese, sour cream, and tortilla chips.
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Reviews
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I got this recipe from a Pampered Chef consultant before I became one myself. It's a very delicous recipe. I don't reccomend making it in a crockpot, it's not really supposed to be a thick chili, more like a soup. I top my bowls with sour cream and colbyjack cheese and serve with tortilla chips. -
Really Yummy! I shredded the Zucchini, and added an onion, didnt add chili powder because I used hot salsa. I cooked it in my crock pot for that all day simmer, it was very watery, so I added some Corn meal and it was perfect! Great recipe! -
Great flavor. So Easy to throw together. Put crushed tortilla chips in the chili and loved the flavor. Thanks for a tasty recipe KelBel. -
Loved it, loved it, loved it!!!! I didn't have any regular chili powder, so I used about 3/4 tb. of chipotle chili powder instead. Also, to cut back on the sodium, I used strained tomatoes instead of tomato sauce, low sodium broth, and low sodium corn. Otherwise, I followed the recipe to a tee and have declared it my new favourite soup. -
Good flavor without being overly spicy. I used salsa with "medium" heat. I didn't have any zucchini, so I used a larger can of corn to compensate. Great recipe for using up leftover chicken.
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Tweaks
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Loved it, loved it, loved it!!!! I didn't have any regular chili powder, so I used about 3/4 tb. of chipotle chili powder instead. Also, to cut back on the sodium, I used strained tomatoes instead of tomato sauce, low sodium broth, and low sodium corn. Otherwise, I followed the recipe to a tee and have declared it my new favourite soup.
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I don't like soupy chili so I only used one can of broth - and I used vegetable broth instead of chicken. I didn't have cumin so I threw in some cayenne pepper instead, and I also added some extra green chilis. The end result was wonderful and I now have lunch for an entire week!
RECIPE SUBMITTED BY
KelBel
United States
