This is a chicken chili recipe my mom served to us last week on Christmas Cookie Baking Day. It was so delicious -- and she said it was so simple -- that I immediately asked for the recipe and made it last night for dinner. It was a big hit, with requests that it be served again sometime soon. Which, you know, is such a nice feeling, much better than the one I get when I serve the plates and my husband looks down at his food, glances warningly at the girls and then stares me straight in the eye with an insincere smile and a hearty, "I'm sure it's going to taste JUST GREAT."
This is the kind of recipe that some people absolutely loathe because it comes from the Cans-n-Boxes section of my cooking repertoire, but it was so quick and easy to prepare and so GOOD, I just don't care. Every cook has to have a few recipes that can be thrown together and ready to serve in a minimal amount of time and this one definitely fits those qualifications. Plus, it's a thick, hearty soup; really, more of a stew. Full of protein, too, with the chicken, the beans and the rice. And did I mention budget-friendly?
1 large can/bottle tomato juice
2 medium-sized cooked chicken breasts, cubed or shredded (or one large will do fine)
2 cans chicken broth
1 can chili beans, undrained
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
2 packets taco seasoning
1 cup instant rice or 1 1/2 cups cooked rice
Optional, for garnishing:
shredded cheese of whatever kind you prefer (sharp cheddar? Monterrey Jack?)
chopped green onions
Spray a soup kettle with non-stick spray. Spend several moments opening up a plenitude of cans. Drain the cans that need to be drained (and rinsed, natch); pour everything in the soup kettle. Add the chicken and the packets of taco seasoning. Bring to a boil and then turn heat to a low medium flame; allow to simmer for twenty minutes or so.
At the end of twenty minutes, add the instant rice. Turn off the flame and put a lid on the pot. Let stand for five minutes. Stir and serve with garnishes, if desired.
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