Chicken Chili Recipe

Homemade chili is made with chicken, black beans, green chilies and hot sauce. This recipe comes from Capper's Farmer magazine.

Ingredients:

• 2 cans (15 ounces each) kidney or black beans, rinsed and drained
• 1 pint diced tomatoes, or 1 can (14-1⁄2 ounces), undrained
• 2 teaspoons chicken base or bouillon
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground cumin
• 1 can (4 ounces) chopped green chilies
• 1⁄4 cup diced red or green bell peppers
• 1 cup frozen corn kernels, optional
• 2 cups cooked, cubed chicken
• 1 teaspoon chili powder, or to taste
• Hot sauce, optional

Instructions:

1. Place all ingredients in a slow cooker, and stir to combine.
2. Cover and cook on high for 3 to 5 hours, or on low for 5 to 7 hours.

 

 

 

 

The Greatest Queso Ever!

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef or Sausage

Brown ground beef or sausage (or both) in a pan over medium heat and set aside.
Cut up the Velveeta and cream cheese into cubes and place into a crock pot.
Pour in the Rotel and the cream of mushroom soup and stir ingredients together.
Place the crock pot on low setting for an hour, letting the ingredients meld.
After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Chicken Casserole with Green Chiles

 and it's (low-carb)

I made this on two separate occasions during the holidays for family and friends. It was a big hit. It’s very hearty and satisfying. I hope you give this one a try!

Chicken Casserole with Green Chiles

7-8 cups cooked and shredded chicken*
1 medium-large onion finely diced
1 cup mayonnaise
1.5 cups sour cream
7 ounce can of green chiles
3/4 tsp. salt
pepper to taste
1/2 tsp cumin
8 ounces of shredded pepper jack
1/2 cup colby jack shredded cheese or shredded cheddar cheese
1/4 cup french fried onions (optional)

Sautee onion in olive oil until soft and caramelized. While the onion is cooking, mix mayo, sour cream, green chiles (drain excess liquid), salt, pepper, and cumin in a large bowl. Add sauteed onions, cooked chicken, and pepper jack to the mayo mixture. Stir mixture thoroughly and spread it evenly in a 9 X 13 pan. Top with colby jack  or shredded cheddar cheese and fried onions. Bake at 350 degrees for 30 minutes.
*You can use rotisserie chicken for this recipe if you are in a hurry. If you have time to roast your own chicken, I would recommend it. You get more meat for your money. It’s really simple to do. Use bone-in chicken breasts with the skin. Season them with olive oil, salt, and pepper and roast in a 350 degree oven for approximately one hour. Use 4-6 breasts depending on their size.
Also, this is a great meal to make ahead. Don’t add the fried onions until you are ready to put the casserole in the oven. We usually have enough leftovers to pack a few lunches too. This reheats really well.

Serves 8: Net Carbs 5.4 per serving