White Chicken Chili

This is my most favorite thing to make in the winter. It is savory and delicious and surprisingly healthy.

INGREDIENTS:

One package of ground chicken

2 cans of great northern beans

1 can of black beans

2 cans of Rotel

2 cups of chicken broth

1 yellow onion, chopped

1 lime

2 tbsp of fresh cilantro

*optional- I add 3 tbsp of a Mexican beer if I have one handy.

Chili seasoning mix

1/2 tbsp of salt

1 tsp of pepper

1/2 tsp of cumin

1/2 tsp of corriander

1/4 tsp of cayenne pepper

1/2 tsp of chili powder

1/2 tsp of garlic powder

*mix all ingredients in a bowl and set aside*

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INSTRUCTIONS:

1. Sauté onion in 1 tbsp of olive oil  in a large pot until translucent.

2.Turn heat to medium and add ground chicken. Season with salt and pepper. Drain once done (about 12 minutes)

3.  Dump chicken back into the pot and add the chicken broth, beans (please wash black beans prior to adding to mixture), Rotel and seasoning mix. Bring to a boil.

4. Turn heat down to medium low and add the beer, if using, juice of half the lime and the fresh cilantro.

I allow it to simmer for about 15 minutes before serving. You can simmer longer if time permits.

Add your favorite chili fixins. I do avocado, tortilla chips, shredded cheese and sour cream.

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Mango Chutney Chicken Tacos

As many of my recipes come about, I was searching for something to eat and just combined some stuff that I had handy and it was delightful.

These tacos are sweet and spicy and down right succulent.

Ingredients

4 boneless chicken breasts, sliced into 1″ slices

1/2 purple onion, sliced (optional)

1/4 cup of mango chutney ( I get mine from Kroger in the international food aisle)

1/2 tsp of Curry powder

1/4 tsp of cayenne pepper

1/2 tsp of cumin

2 tbsp of olive oil

Salt and pepper to taste

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INSTRUCTIONS:

1) Turn stove to medium and place skillet on eye to warm.

2) slice chicken into 1″ slices. Season with salt and pepper

3)  Cook chicken (and onion if using) in olive oil until no longer pink.

4) Once the chicken is no longer pink, add the mango chutney, cayenne, cumin, and curry. Bring to a slight boil.

5) Once the mixture has started bubbling, continuously stir and then turn the heat down to low.

6) While the chicken is simmering, Heat the oven to 425. Place desired amount of flour tortillas in oven, flat. I bake them for about 2 minutes, but I like my shells a tad crunchy. If you don’t like them very crunchy, only bake for 1 minute. The shells will puff up, but once you take them out of the oven, they will flatten.

7) Place the chicken in the taco shells and dress with your favorite toppings. I use spinach, avocado, and Colby jack cheese.

Mango Chutney Chicken Tacos

Mango Chutney Chicken Tacos

*If these help you, please donate a little something so I can bring you more and better content. Paypal is tioradavis@yahoo.com*

Grilled Chicken Tacos w/ Mango Pico

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4 chicken breasts

1/4 tsp of curry powder

1/2 tsp of cumin

1tbsp of Grape seed of Olive Oil

1 package of taco seasoning

salt

pepper

package of small flour tortilla shells

toppings (avocado, cheese, sour cream, whatever else you like to top your taco with)

Can y’all tell that I love to cook with mango in the summertime or nawl? lol

Directions: Dice the chicken breasts into 1″ cubes. Season with salt and pepper to taste. Add tbsp. of oil to a warm skillet and then add chicken. Cook until no longer pink, about 7 minutes. Once the chicken is no longer pink, add the taco seasoning per the directions. Add the cumin and curry to the mixture. Bring to a boil and then reduce heat to low and let simmer for 10 minutes. While the chicken is simmering, prepare the mango pico.

Mango Pico

1 mango, diced

1 whole tomato

1 small red onion

8 oz green chiles

8 oz of chopped jalepenos

4 tbsp. of cilantro

juice of one lime

Directions for pico: Dice all ingredients and add to a bowl and then add the juice of the lime. You can place all ingredients in a covered bowl and shake or you can just mix all ingredients together with a fork.

Once the chicken is done, place in a warmed tortilla shell and top with the mango pico and toppings and there you have it. This meal takes about 30 minutes to prepare and is perfect for the summer months. Enjoy!