Daily Progress, Jacksonville, TX


January 22, 2013

Savory chicken chili warms on a wintery night

JACKSONVILLE — My two boys, ages nine and 10, are fairly insistent that every Tuesday is "Taco Tuesday" at our house.

I've made crunchy beef tacos, although my younger son insists that those "are not real Mexican food." My best friend, who is Mexican,  would agree; she says tacos only come on homemade tortillas, although either corn or flour is perfectly acceptable.

I've made chicken soft tacos, shrimp tacos and fish tacos. I've done pulled pork in a tomato sauce for tacos. We've had taco salads and tostadas.

I'm not sure I can eat another taco.

Something that seems to please the whole family is when I can incorporate the flavors of a taco into another kind of dish. One night it was a casserole with barbacoa, a slow-roasted, shredded beef, thought to be perhaps the precursor of barbecue. Another night it was a taco soup in the slow cooker.

But since it's in the middle of winter and I hear there's some big sporting event coming up, I thought I'd share this family favorite for a chicken chili. It passes the "taco" test because it's resplendent with the flavors of cumin, paprika and red pepper. You can even make it in the slow cooker after cooking the chicken. Cook in the slow cooker on low for 6-8 hours or high for 3-4.


Chicken Chili with Black Beans and Corn

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 30 minutes

1     tablespoon vegetable oil

1     pound boneless skinless chicken breasts,

cut into 1-inch cubes

1     cup chopped green bell pepper

1     cup chopped onion

1     tablespoon paprika

1 1/2     teaspoons oregano leaves

1     teaspoon cumin, ground

1     teaspoon garlic powder

1/4     teaspoon red pepper, crushed

1     can (15 ounces) black beans, drained and         rinsed

1     can (15 ounces) great Northern beans,             drained and rinsed

1     can (14 1/2 ounces) diced tomatoes,             undrained

1     cup chicken broth

1     cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Nutrition information, per serving: Calories: 188; Fat: 4g; Carbohydrates: 20g; Cholesterol: 37mg; Sodium: 413mg; Fiber: 6g; Protein: 18g


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