I guess this is technically a “pink chicken chili” since the use of Rotel tomatoes and green chilis gives it a pink-ish hue but whatever - it’s chicken chili and it’s amazing. It’s delicious, pretty nutrition, and it will make you feel all warm and cozy inside. And like many chili-style meals, it only gets better with time…so if you’re lucky enough for leftovers the next day you’re in for a treat. I add in some finely chopped leafy greens for some extra nutrients and then go all out on the toppings - avocado, sharp cheddar cheese, a dollop of sour cream and some fresh chopped herbs. You won’t regret this one.
And one of the best parts about this meal? You can pretty much keep everything you need in your freezer or pantry so you’ll be ready to feed a crowd in a moment’s notice!
Ingredients:
2 lb Boneless, skinless chicken thighs
2- 10 oz cans Rotel Mild Tomatoes and Green Chilis
1/2 cup Chicken Broth
1 - 12 oz can or container Cream of Chicken Soup (this can be tricky - I use Pacific Foods)
1 can Sweet Yellow Corn, drained and rinsed (sub frozen sweet corn)
1 can White Shoepeg Corn, drained and rinsed
1 can Light Red Kidney Beans, drained and rinsed
1 can Cannellini Beans, drained and rinsed
2 tsp onion powder
2 tsp garlic powder
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and pepper, to taste
1 bunch Swiss Chard, stems removed and finely chopped
Optional Toppings: avocado, corn chips, shredded sharp cheddar, sour cream, chopped fresh parsley
Directions:
Place all ingredients except swiss chard in slow cooker. Heat on high 4-6 hours or low 6-8 hours. Shred chicken & stir.
A few minutes prior to serving, turn heat off and stir in swiss chard.
Serve warm with toppings of choice.
