Monday, May 23, 2011
Southwest Shredded Chicken 3 Bean Chili
This is a very comforting dish for those cold and rainy days. It is very easy to make and actually you can make it the day before and the flavors will marry even better!
(I have to apologize for the poor quality of my picture. I'll re do it once I make this dish again, I promise!!!)
4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth (I use homemade)
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can Canelli beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper
Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. Garnish with sour cream, cheese, scallions, etc.
Source: Recipe Courtesy of "Picky Palate"