The beautiful spring weather we are supposed to be having has been hiding from us. We have had snow more than once in the last couple weeks and it has just been cold. When it is cold and wintery (even when it is supposed to be warm and springy), I want something warm and hearty. This Green Chile Chicken Chili is perfect for the weather we have been having and it is SO good! I had some at Bunko a while ago and took the basic idea and then came up with this. The family all loved it. I put the sour cream in a baggie and snipped off the end to make shapes and designs in the kids chili. They loved it. What can I say, I am a REALLY cool mom! (Just don't tell the kids I said I was really cool, they might (okay, will) contradict me.)
1 (28 oz) can green enchilada sauce
1 (16 oz) can chicken broth
2 (4 oz) cans diced green chilies
3 (15 oz) cans beans, drained (I used 1 white and 2 black)
1 (15 oz) can corn, drained
1/2 bunch cilantro, chopped (I LOVE cilantro)
1 teaspoon cumin
6 chicken breasts, boneless, skinless
3 tablespoons cornstarch
Put everything except cornstarch in a crock pot and cook on high for 4 hours. Remove the chicken from the crock pot and shred. Mix cornstarch with just enough water to make it runny and pour in the crock pot, stirring constantly and until well mixed. Return shredded chicken to the crock pot and and stir. Reduce the heat to low and continue cooking for 1 to 2 more hours. Serve garnished with sour cream, cilantro, shredded cheese and/or crushed tortilla chips.
Linked on All Things Related #43 and Show Me What Ya Got #18.