Chicken Chili Recipe

[Julia Selzer]

I have had a number of requests for this recipe so here you go!

Piper's Chicken Chili
1 package chicken breasts (usually 3-4 per package, not sure how many
pounds that is)
3 packets of taco or fajita seasoning
1 can whole kernel corn
1 can white northern beans
1 large can diced tomatoes
1 jar salsa

Put Chicken into a pot and fill with just enough water to cover. Add
one packet of seasoning and boil until cooked (about 8-10 minutes)
Drain and set aside to cool

While Chicken is boiling drain and rinse corn and bean and put in
crockpot or regular stove top pot. Add diced tomatoes (and juices)
along with salsa to the corn and beans. Mix in the remaining 2 packets
of seasoning.

When Chicken is cool tear apart or cut in chunks (whichever you
prefer...I tear). Add the chicken to the Crockpot or stove top pot and
mix in.

When I make this I put it all in a crockpot and put it on the keep
warm or low setting. And eat when hungry. Since all the ingredients
are cooked you just have to wait for everything to warm up. If you
want to eat it sooner then you can do it in the stovetop pot and start
heating up the other ingredients while you wait for the chicken to
cool down enough to tear apart. Then add the chick and allow
everything to warm on low for about 30 minutes and you are ready to
serve.

Suggestions for serving:

Sprinkle cheese or a dollup of sour cream. Skip the oyster crackers
all together and if you want added crunch, bake 1 Ezekiel tortilla and
crumble over the top. You can also add some hot sauce for an extra
kick.

We love to make ourselves our own version of the Chili Mac Supreme!
Bake Spaghetti squash and serve the chili over the spagehtti squash
with diced onions, hot sauce and a sprinkle of cheese! Stick in the
microwave for 10 seconds to melt cheese!

Enojy!!!