It’s SOUPER SUNDAY {Chicken Chili}

The lovely warm-up we had last week is gone, it’s back in the 40’s boo. Hubs is out with the boys watching the race and I am slap worn out.  Lots and lots of cakes over the past few weeks. It is mid/late February and I made it over a month in my own pantry challenge!
I had leftover chicken and that is where the wheels started turning. What could I do with it? I dug through the almost empty (not really, but for me, it seems destitute!) I had diced tomatoes, chix broth, blk & white beans. YUM. I thought. You?
Thrown together Chicken Chili (if you can think of a better name, please share!)
1- 28oz can diced tomatoes
2 cups chicken broth
leftover chicken, shredded (maybe 2 cups)
1 can Cuban Black Beans (trader joe’s)
1 can cannellini  beans
1 cup frozen or canned corn (mexicorn would be great, I was out)
1 small can green chilis
cumin, chili powder, garlic, salt & pepper to taste
Toss it all in a pot and set on low. Allow the flavors to meld and yum. EASY Dinner!!

xoxo, Mama Bird

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