In my world, there is a definite difference between chile and chili.
This is chili.
But THIS is chile.
We use chile to make chili, but chili can never be chile. Got it?
The weather has been colder here and that means the start of soup season. My kids don’t really enjoy chile, yet, so I’m constantly adapting recipes so they can eat dinner and I can have my chile fix without having to cook two meals. The diced green chile in this recipe is completely optional. You can have a wonderfully tasty bowl of chili without it. But, if you want a superb bowl of chili, go ahead and get some diced New Mexico Green Chile and add it in. Fresh is best. Frozen is a close second. Canned will work in a pinch.
Dry beans are a great start to any budget savvy, protein rich meal. I keep at least dry pinto and dry white beans on hand at all times. This recipe starts with 1 cup of dry, white beans. You can used canned beans to save time. Do not use pinto beans in this recipe. It just won’t taste the same. Just sort through your dry beans to make sure there are no foreign objects (read: rocks and small dirt clods). Then add them to the bottom of your crock pot.
Then, add the chicken spices and water or stock on top. Set your crock pot on low and walk away for the whole day. Your house will smell amazing. Just before serving, pull out the chicken, shred it up, and return it to the pot.
Mmmmmmm. Can you see those flecks of roasted chile goodness. This is my bowl. And it was so good I ate two.
1 cup dry Navy beans
1 lb boneless, skinless chicken
4 cups water or chicken stock
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon salt (or more to taste)
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup diced green chile
Sort beans and remove any foreign objects. Add beans, chicken, water (or stock), spices and chile to crock pot. Set on low and cook for 6-8 hours or until beans are tender. Remove chicken, shred and return to pot. Serve hot with your favorite toppings and sides (I recommend cheese and cilantro with a hot flour tortilla).
The weather has been getting progressively cooler here. And that means soup season is upon us. Also, somehow, my schedule seems to be filling up, which means that I use my crock pot more often. This recipe is adapted from my grandma’s taco soup. It’s easy, feeds a crowd inexpensively, and just plain tastes good. If chicken isn’t your thing, feel free to use hamburger. No crock pot? You can easily make this recipe on the stove top, but in that case I’d definitely used canned beans instead of dry.
To start, add a can of fire roasted diced tomatoes and a can of corn kernels into your crock.
Then add dry or canned pinto beans and chicken breasts (I used whole, frozen). Also stir in a package of low sodium taco seasoning (or a tablespoon of your favorite homemade taco seasoning) and enough water to cover everything well. Turn your crock pot on low and walk away for 6-8 hours. Just before serving, remove the chicken and shred or dice it. Put it back in the soup, give it a stir and serve with crushed tortilla chips and shredded cheese. Yes, it really is that simple and so delicious.
1 can fire roasted diced tomatoes
1 can whole kernel corn
1 cup dried pinto beans (or one can pinto beans)
1 package low-sodium taco seasoning
1 pound boneless, skinless chicken breasts
water to cover
tortilla chips for serving
shredded cheese for serving
Place first 5 ingredients in a crock pot. Stir. Add enough water to cover. Cook on low for 6-8 hours or on high 4-6 hours.
Before serving, remove chicken from crock pot and dice or shred. Return to crock. Stir.
Serve with crumbled tortilla chips and shredded cheese.
My daughter has a new obsession with Taco Tuesday. I assume this comes from a combination of watching the Lego movie more times than I can count and the influence of her step-siblings at dad’s. Ground beef tacos get boring to me after about one meal, so, this summer, I’ve put together some taco recipes that combine different ingredients and flavors while staying true to the spirit of a taco. This chicken taco recipe is simple and delicious – both high priorities when considering a meal in our house. This recipe combines tender chicken, your favorite salsa, sweet summer corn and flavorful black beans into a taco that even my picky middle child will sit down and eat.
6 boneless, skinless chicken thighs (or 4 breasts or a combination)
1 cup of your favorite salsa (I use 505 Southwestern All Natural Salsa in medium)
1 Tablespoon taco seasoning
1 15-ounce can black beans, drained and rinsed
1 ear of sweet corn, husk and silks removed (you can use 1/2-1 cup frozen kernels or one 15 ounce can corn drained)
1/4 cup salsa
1 teaspoon ground cumin
Place chicken, salsa and taco seasoning in a crockpot set on low. Cook for 5-6 hours. Use forks to shred meat. Keep warm until ready to use. (The longer you hold the chicken in the crock pot, the more the sauce will dry out. If you are planning to keep it for a while, check periodically and add water if needed).
For the salsa, place a grill pan over high heat (a cast iron pan or griddle will also work, or you could just do this on your grill). Place the corn on the hot grill pan and cook, turning occasionally, until some kernels develop a toasted brown color. Remove corn from pan and allow to cool (If you are using canned or frozen corn, you can toast them a little in a hot skillet or you can skip this step all together) While the corn is cooling, combine beans, salsa and cumin in a sauce pan. Slice corn kernels off the cob and add to the saucepan with the beans. Stir and heat until warm.
This is my personal favorite step – assemble and garnish. My husband and the boys prefer flour tortillas and my daughter and I prefer crisp corn tortilla shells. Cheese, lettuce (or shredded cabbage), tomatoes, onions, guacamole and sour cream would all be fabulous. I like to set the garnishes up in a line and let everyone (or at least the three of us old enough to fix our own plates) make their own taco creations. This one is mine.