Post by Kathy on May 27, 2018 16:01:33 GMT
South Of The Border Skillet Chicken Chili
This was tasty! All the flavors together were perfect! Talk about easy, this was it for a chili! Perfect for a busy weeknight meal or just a lazy day when you don't really feel like cooking!
When I was at the store I seriously considered buying white cannellini beans just because I love them and I had White Bean Chicken Chili on my mind but this wasn't that so I stuck with the recipe! Good choice because Bush's Beans have a new bean out for chili and it's mixed beans, pinto and kidney in mild chili sauce! Awesome!
Minute Rice is great for this recipe! One thing to watch out for is it might get a little dry! Just add some more salsa if that happens! Great Meal!
Recipe adapted from BACK FOR SECONDS
3 cups cooked chicken, chopped
1 (15 ounce) can chili beans
4 ounces cream cheese
1½ cups chunky salsa, or more if to dry
1¼ cups cooked rice, Minute Rice is good
garlic powder, to taste
onion powder, to taste
1 tablespoon chili powder
salt and pepper, to taste
shredded cheddar cheese
tortilla chips
In a large skillet, heat the already cooked chicken, chili beans, cream cheese and salsa over medium heat. Stir occasionally until cream cheese is melted.
In a separate pot, cook rice. When done add to skillet with everything else, adding seasonings. Mix well and simmer 5-7 minutes.
Top each serving with cheese. We had our chips on the side but you could crush them on top as a cracker.
