During those back-to-school days, every mom needs some quick meals up her sleeve. This hearty Chicken Chili recipe is on my go-to list for busy nights — or even mommy sick days!
With the weather cooling down in your neck of the woods, you’re family would love to be surprised with a hot, hearty soup coupled with some home-made cornbread (though I gave my family crackers because they don’t sell cornmeal in Cambodia — just plain evil.) So, when you make this soup, do me a favor and make some cornbread to go with it — not the Jiffy instant stuff, but REAL cornbread. If you’re a real Southerner, you’ll enjoy your left-over cornbread with cold milk in the morning for breakfast — yum! OK, I digress.
Eating out is a pricey temptation that many of us busy moms face on a regular basis. Keep this recipe on hand when you need a quick so often and family meal. More speedy recipes on on the way to help all the busy moms out there! Just because we’re busy, doesn’t mean we can’t eat a good meal — right? Absolutely. So grab your ingredients and get to cooking!
Easy Chicken Chili
2 boneless, skinless chicken breasts, diced
1 8 oz can tomato paste
2 15 oz. cans pinto beans, undrained
1 15 oz can kidney beans, undrained
1 large, white onion, peeled and diced
3 Tablespoons paprika
2 Tablespoons cooking oil
1 Tablespoon Mexican chili powder
1 Tablespoon salt
1 cup water
shredded cheddar or Parmesan cheese (optional)
sour cream (optional)
In large saucepan, cook the onion and chicken on medium-high heat until chicken is no longer pink and onions are soft and translucent. Now, add remaining ingredients and whisk until tomato paste is liquid and thoroughly combined. Bring to a boil, then turn the heat on low and cover. Continue to simmer on low for 10 minutes. Serve hot with any additional toppings like cheese or sour cream. Yields: 4 hearty servings.