Chunky Chicken and Veggie Chili In Tortilla Bowls

By Ronna Farley
@RonnaF

I've been making chili for many many years! This chili is chock full of chicken and fabulous vegetables and you eat the bowl, the tortilla bowl! It is fun to eat and my family loves it!

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

15 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

8 oz: boneless, skinless chicken breasts
2 c: tomatoes, peeled and diced
15 1/2 oz: canned light red kidney beans
4 oz: can diced green chiles
2 Tbsp: chili powder
2 Tbsp: granulated sugar
1 tsp: ground cumin
1 c: frozen corn niblets, thawed
1 c: carrot, peeled and sliced
1 c: fennel, cut into 1-inch strips
1 c: onion slices
2 Tbsp: olive oil
8: flour tortillas 8-inch
16: sprays non-stick cooking spray
1 c: dairy sour cream
1/4 c: shredded cheddar cheese
1: spring onion, sliced

How to Make Chunky Chicken and Veggie Chili In Tortilla Bowls

Step-by-Step

1Place 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.
2After 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.
3Reduce 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.
4To 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