It has been cold, windy and rainy here for almost a week and the temperatures at night are still dropping into the low 40's. Perfect chili weather. I made this for the first time and we all loved it. I took this recipe from the Food is My Friend blog.
INGREDIENTS:
1 lb. boneless, skinless chicken breasts- cubed
1 TBS vegetable oil (I used extra virgin olive oil)
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15.5 oz) chili beans, undrained
1 tsp. chili powder
1 tsp. cumin
cayenne pepper, to taste
1 bag tortilla chips
8 oz. shredded Mexican cheese blend
In a large skillet, heat oil over medium heat. Saute chicken until no longer pink. Add tomatoes, cook for 3 minutes or until tomato juice is reduced. Stir in beans, chili powder, cumin and cayenne pepper. Cook for 5 minutes or until heated through.
Arrange the tortilla chips on a microwave safe plate. Sprinkle with a little cheese, then top with chicken mixture and then the remaining cheese.
Microwave, uncovered, on high for 30 seconds or until cheese is melted. Use additional toppings as desired.
Mouthwatering!
1 lb. boneless, skinless chicken breasts- cubed
1 TBS vegetable oil (I used extra virgin olive oil)
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15.5 oz) chili beans, undrained
1 tsp. chili powder
1 tsp. cumin
cayenne pepper, to taste
1 bag tortilla chips
8 oz. shredded Mexican cheese blend
In a large skillet, heat oil over medium heat. Saute chicken until no longer pink. Add tomatoes, cook for 3 minutes or until tomato juice is reduced. Stir in beans, chili powder, cumin and cayenne pepper. Cook for 5 minutes or until heated through.
Arrange the tortilla chips on a microwave safe plate. Sprinkle with a little cheese, then top with chicken mixture and then the remaining cheese.
Microwave, uncovered, on high for 30 seconds or until cheese is melted. Use additional toppings as desired.
Mouthwatering!
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