Chicken Taco Chili

Milo’s Grill will be running a chefs special this Thursday. It will be chicken taco chili. People keep asking what that is as if they have never heard of it. This is a great tasting dish and a nice change from the norm. Here is the recipe with all the directions needed.

 

INGREDIENTS:

 16 oz. can black beans drained.

 1-16 oz. can kidney beans drained.

 Two garlic cloves minced.

 One medium onion chopped.

 One jalapeno pepper minced.

 One green bell pepper chopped.

 10 oz. package (1 1/4 cups) frozen corn kernels.

 1-8 oz. can tomato sauce.

 1-28 oz. can diced tomatoes drained.

 1 tbsp. cumin.

 1 tbsp. chili powder.

 1 tsp. dried oregano.

 1 tsp. kosher salt.

 1/2 tsp. freshly ground pepper.

 Two boneless, skinless chicken breasts uncooked.

 1/4 cup chopped fresh cilantro.

 DIRECTIONS: Combine ingredients 1 through 14 in a slow cooker. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking.

Top with shredded cheddar cheese in center, and tortilla chips around the edge of bowl for dipping. Sprinkle fresh cilantro across the top and serve.