Chunky Chicken and Veggie Chili In Tortilla Bowls
By
Ronna Farley
@RonnaF
1
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Ingredients
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8 ozboneless, skinless chicken breasts
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2 ctomatoes, peeled and diced
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15 1/2 ozcanned light red kidney beans
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4 ozcan diced green chiles
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2 Tbspchili powder
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2 Tbspgranulated sugar
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1 tspground cumin
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1 cfrozen corn niblets, thawed
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1 ccarrot, peeled and sliced
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1 cfennel, cut into 1-inch strips
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1 conion slices
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2 Tbspolive oil
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8flour tortillas 8-inch
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16sprays non-stick cooking spray
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1 cdairy sour cream
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1/4 cshredded cheddar cheese
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1spring onion, sliced
How to Make Chunky Chicken and Veggie Chili In Tortilla Bowls
- Place chicken, tomatoes, kidney beans, chiles, chili powder, sugar, cumin and corn niblets in crock pot; stir to blend. Cook on medium heat for 4 hours.
- After about 3 hours cooking time, preheat oven to 450 degrees F. Place carrots, fennel and onions on a cookie sheet. Drizzle with the olive oil; toss to coat. Spread vegetables in single layer on cookie sheet. Roast 20 minutes, stirring occasionally. Stir vegetables into chili.
- Reduce heat in oven to 350 degrees. Microwave flour tortillas at high (100%) power for 15 seconds to soften. Spray 8 large custard cups with non-stick cooking spray. Gently press each tortilla into the cups. Spray tortillas with non-stick cooking spray. Bake at 350 degrees F. for 10 minutes. Remove tortilla bowls from custard cups and place back on cooking sheet. Return to oven for 3 minutes or until crisp. Remove from oven and set aside.
- To serve, place the tortilla bowls on serving plates. Spoon chili into tortilla bowls. Top each with a 2 tablespoon dollop of sour cream, then with 1/2 tablespoon cheddar cheese and spring onion slices.
Makes 8 servings