*chicken picadillo chili*
(2 ratings)
I always have chicken in the freezer so having this chicken chili recipe is great use! You can make it spicy or mild by changing up the salsa. Enjoy!
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(2 ratings)
yield
4 -6
prep time
20 Min
cook time
25 Min
Ingredients For *chicken picadillo chili*
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2 tspeach ground cumin and chili powder
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1 tspsalt
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1/4 tspground cinnamon
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1 lbcooked boneless skinless chicken breasts, cut into 1 inch chunks or shredded
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1 Tbspvegetable oil
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1large onion, chopped
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4 clovegarlic, minced
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2 canmexican style tomatoes, undrained
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1/2 ccorn
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1/2 chot, medium or mild salsa
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1 canred or black beans, 16 oz, drained
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mexican or cheddar cheese
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sour cream
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tortilla chips
How To Make *chicken picadillo chili*
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1Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Set aside.
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2Heat oil in large cooking pot over medium heat.
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3Add onion and cook 5 minutes, stirring occasionally.
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4Add cooked chicken and garlic, cook about 3 minutes.
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5Stir in tomatoes, corn, beans and salsa, bring to a simmer. Cover and simmer for 15 minutes.
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6When serving, add mexican or cheddar cheese on top along with sour cream and tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for *Chicken Picadillo Chili*:
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