Things I’m loving right now include…
Netflix….seriously people, why haven’t I signed up sooner?!? Two days ago, I signed up, today I got my movies. Um, seriously, it’s awesome.
The Hardys wine box. I love the Shiraz. And I love me some Austrailian wine. If the box really holds 4 bottles worth, it comes out to about $4 a bottle….and you can’t beat that!
Southwest Chicken Chili. My pal Brooke at EverydayBailey invited us over for this chicken chili once and it was awesome. Even Taylor eats it and likes it. I’ve made it twice now…in the past two weeks. If you don’t like bell pepper, add extra onion. You can also make a double batch and freeze it. Serve with Fritos corn chips and shredded cheese. If you like sour cream, it adds a delicious, cool, creamy goodness to this dish.
Southwest Chicken Chili
1 cup chopped onion
1 cup diced green bell pepper
2 garlic cloves, minced
1 1/2 cups pulled or shredded chicken
1/2 cup chopped cilantro
1/4 cup strongly brewed coffee
1 1/2 T chili powder
1 t brown sugar
½ t ground red pepper
1 can kernal yellow corn, drained
1 can black beans, drained
2 cans diced tomatoes with liquid
1 cup water
2 T cornmeal
3 T water
1 T salt
1/4 cup corn starch (optional; thickens the soup up a bit)
Heat a pot over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic. Cook 5 minutes or until the onion is translucent, stirring often. Add chicken, cilantro and next 8 ingredients, stirring to combine. Add salt and stir. Bring to a boil. Cover, reduce heat and simmer 10 minutes.
Combine cornmeal and 3 Ts water in a small bowl. Add to chicken mixture, stirring well to combine. Add the corn starch to the pot and stir the chili until combined. Simmer, uncovered for 10 minutes.
Optional: Serve with corn chips, sour cream and shredded cheese.
Andrea Unplugged 
Leave a Reply