3 Chicken breasts, skinless boneless
1/2 Onion, chopped
1 can Corn, drained
1 can Tomatoes with green chili peppers (Kuner)
2 cans White beans, lightly rinsed (Kuner)
1 can Chicken broth
1 jar Green Salsa
1/2 tsp Oregano
1/4 tsp Cumin
Salt and pepper to taste
Mix green salsa, diced tomatoes with green chili peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
|15 oz (1 can)
||black beans (drained and rinsed lightly)
||corn kernels (frozen)
||red onion (diced)
||cilantro (rinsed, stems removed, and rough chopped)
Mix the beans, corn, onion, garlic, cilantro, cheese and taco seasoning in a large bowl.
Form quesadillas with the filling and tortillas. Cook on a skillet on both sides on medium heat until brown and crispy and the cheese has melted.
From Sue – Fall 2016
||jalapeno (seeds removed)
||diced tomatoes with chilis
||lime (~2 Tbsp juice)
Dice the onion, celery, and jalapeno. Mince the garlic. Combine and cook in olive oil over medium heat for about five minutes.
Pour mixture into crock pot. Add chicken breast, chicken broth, tomatoes, oregano and cumin. Cook on low all day or high for for half.
Remove the chicken and shred with two forks. return the meat to the pot. Squeeze the lime juice into the soup. Roughly chop the cilantro, add to the pot, give it a quick stir and serve. Dice the avocado and add a few chunks to each bowl.
From Sue – Fall 2016
1 Tbl Chili Powder
1 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper Flakes
1/2 tsp Paprika
1 tsp Ground Cumin
1 tsp Sea Salt
14oz (1 can) Diced Tomatoes with Green Chilies
14oz (1 can) Kuner’s Hot Chili Beans
8oz (1 can) tomato sauce
1 lb. ground beef
Combine diced tomatoes, chili beans and tomato sauce in crock pot. Brown the ground beef and add to crock pot. Cook on high for 1.5+ hours or on low all day.
Stovetop: Combine ingredients, bring to boil, and simmer for 30 minutes.
Serves: Dan, Amy, Connor, Bud and Tiffany … and Tiffany and Tiffany
This chili has won twice at the DTS Annual Chili Cook Offs.