, ,

By: Jordan

Fellow Floridians, it’s here!! The cool weather is finally here! Granted, we’re only graced with its presence in the mornings and evenings, but it’s here nonetheless! Thus, I bring you my favorite fall meal: chicken chili.

This chili is SO easy! You throw everything in the crock pot, let it simmer all day, and dig in. So, here ya go:

What You’ll Need::

  • 4 boneless, skinless chicken breasts
  • 1 jar salsa (24oz)
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • black pepper, to taste
  • 1 can mexican corn (11oz)
  • 1 can pinto beans (15 oz)
What to Do::
  1. put the chicken, salsa, garlic powder, chili powder, cumin, salt and pepper in your crock pot on low for 6-8 hours
  2. an hour before you want to serve, remove the chicken, shred it with two forks, and place back in the crock pot
  3. 30 minutes before you want to serve, add the corn and pinto beans
  4. top with your choice of cheese, sour cream, and/or tortilla chips and enjoy!
Note: The chili should be in the crock pot for a total of 10ish hours on low or 6ish on med/high to really let all the flavors marinate together.