Green Chile Chicken Chili
Football is not really my thing. I don’t really mind watching games, but I couldn’t tell you the difference between a tight end and an end zone. I know those are both football references, and I could think of at least 3 tight end jokes, so at least that’s something.
As long as the chips & dip are within easy reach, though, I would happily sit on the couch for at least one… quarter. And yes, I just Googled that. Inning didn’t sound right.
But something I do love is getting together with friends and family and food. Football is as good an excuse as any for doing just that. Although maybe we have to Zoom watch football and eat chips and dip this year? That doesn’t sound quite the same.
If you’re looking for a great game day recipe, try my Slow Cooker Green Chile Chicken Chili. It is SIMPLE.
Crank open some cans, shred some chicken, pop it all into your slow cooker, and forget about it for 2 hours. It feeds a crowd (although not over Zoom). Serving a steaming pot of soup or chili to guests is a beautiful thing, especially when it’s cold and gross outside. It’s always a big hit, especially when everyone can choose their own toppings. It is hearty without lots of calories and flavorful without lots of chopping.
For the fastest prep time, go with the canned beans, corn, chiles, and chicken broth. You could use leftover cooked chicken or just shred rotisserie chicken meat. Add an onion, garlic, cumin, lime juice. Combine all the ingredients together and simmer in your slow cooker for two hours.
You could serve it as the main dish ladled into bowls or rolled into tortillas. Or set it out as finger food, to be scooped up with tortilla chips. Add toppings like cilantro, guacamole, sour cream, or shredded cheese to really knock this one of the park. Um… I mean, end zone.
So whether you’re into football or into the food (or both), spice up your game day with this delicious chili!
Green Chile Chicken Chili
2 T. olive oil
1 onion, chopped
2 garlic cloves, minced
2 cans (15.8 oz. each) beans (White Northern, Navy, or black)
2 cans (4-5 oz. each) diced green chiles
2 cans (15.25 oz. each) whole kernel corn, drained
3 c. cooked, shredded chicken
32 oz. chicken broth
3 T. lime juice
2 t. ground cumin
salt and pepper
Topping Options: shredded cheese, sour cream, cilantro, lime wedges, tortilla chips
- Heat the olive oil in a skillet (or preferably your slow cooker insert if it’s removeable and stovetop rated) over medium heat. Add the onion and stir frequently for about 10 minutes, until the onions are fragrant, translucent, and slightly golden brown on the edges.
- Add the garlic and stir for another minute.
- Combine with all the other ingredients in your slow cooker. Season to taste with salt and pepper. Heat on low for 2-3 hours.
- Serve with your choice of toppings. Leftovers can be refrigerated or frozen.
One of the things I love about my Instant Pot is that I can brown meat or saute veggies directly in the insert, cutting down on dishes (because #yesplease). But there are just some recipes that don’t do as well (or even fit) in my IP. Enter the slow cooker with removable insert. You can saute veggies or brown meat directly in the insert on the stove top and then move to the slow cooker base. SO EASY.
This 6-quart option from Crock-Pot has great reviews!
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