Day 9 - Southwest Chicken Chili

I got this great recipe from Simply Scratch, and it was delicious!! My husband even ate it (and he hates beans.) I had to change a few things (of course) to make it "Ruthie friendly" but it was super easy to do and I'm sure tastes just as good as the original recipe.

I started with putting a couple frozen chicken breasts in my crockpot for a few hours so that it shredded. I LOVE how perfect it makes shredded chicken, don't add any broth or liquid. Once that's done, shred the chicken and put to the side.

Then chop up one green bell pepper or red pepper. I used red pepper because they're my favorite and all I had. Chop up 4 garlic cloves and one jalapeno pepper (remove the seeds!).

Add all of your chopped yummies to 3 tablespoons of melted dairy free butter ( in a pot, obviously) and cook for about 2 minutes, sprinkle with cumin & chili powder.

Add 3 tablespoons of Gluten free flour (I used the GF Bisquick mix- love it!). Stir into the peppers until it dissolves and cook for about another 2 minutes.


Add 1 cup of chicken broth and 3/4 cup of So Delicious Non Sweetened Coconut Milk.

Then add a couple of tablespoons of tomato paste, stir and dissolve.

Add your shredded chicken and 1 can of pinto beans (drained and rinsed).

Stir in more chicken broth to thin out, and mix in about a cup of corn.

Salt & pepper it and let it simmer, covered, for about 45 minutes.

I added fresh cilantro and of course a few dashes of Franks Red Hot Sauce to my bowl and it was sooo good!

Ingredients:

3-4 cups Cooked Chicken, shredded

1 can Pinto Beans, drained and rinsed

1 cup Corn

1 medium Pepper, diced

1 Jalapeno, diced small {seeds and ribs removed}

4 Garlic Cloves, minced

3 tablespoons Flour

4 teaspoons Chili Powder

3 teaspoons Cumin

2 teaspoons Kosher Salt {more or less to taste}

2 tablespoons Tomato Paste

3-4 cups Chicken Broth

3/4 cup Unsweetened Coconut Milk