Tuesday, January 22, 2008

It's cold, you need soup

We are in the depths of winter in Indiana and we need to warm up from the inside. This recipe is a great twist on traditional chili. Trader Joe's organic chicken is a great choice for it or, if you are a vegetarian, just double the beans and skip the meat. Also, if you find that it is too hot for you, or if you just want a more liquid consistency, you can add a 1/2 cup of chicken or vegetable broth or even an additional 1/2 cup of water with a bouillon cube. You can generally find green salsa at Meijer in the ethnic foods aisle. As with traditional chili, it pairs well with cornbread.

Chicken Chili with Green Salsa
12 oz chicken breast, cut into 1/2" pieces
1 can (15-19 oz) white kidney beans (cannellini), rinsed and drained
1 3/4 cups mild or medium-hot green salsa (about 16 oz jar)
1/4 cup chopped fresh cilantro
1 cup red and/or yellow cherry tomatoes, each cut into quarters

  1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2-3 minutes or just until chicken loses its pink color throughout, stirring constantly.
  2. Add beans, salsa, cilantro, and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve.

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