I saw this on Good Things Utah and decided to give it a try. I didn't make the Cafe Rio dressing, I just used Guacamole. It is super easy and really, really good! There is a video on the Good Things Utah site if you want to check it out.
by: Pixie Worthen
Chili
4 - 6 chicken breasts
2 cans diced tomatoes (garlic & onion flavor)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed
1 - 2 cans diced green chilis
1 pkg ranch seasoning
½ - 1 pkg taco seasoning
Topping options:
Cilantro, "mock cafe rio dressing," crushed tortilla chips, lime juice
In a slow cooker, combine all chili ingredients and cook on low 4 hours. Shred chicken, stir back into chili and serve with desired toppings. If cooked shredded chicken is being used, combine all ingredients in slow cooker or stovetop and cook till warm then serve. Enjoy!
Chili
4 - 6 chicken breasts
2 cans diced tomatoes (garlic & onion flavor)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed
1 - 2 cans diced green chilis
1 pkg ranch seasoning
½ - 1 pkg taco seasoning
Topping options:
Cilantro, "mock cafe rio dressing," crushed tortilla chips, lime juice
In a slow cooker, combine all chili ingredients and cook on low 4 hours. Shred chicken, stir back into chili and serve with desired toppings. If cooked shredded chicken is being used, combine all ingredients in slow cooker or stovetop and cook till warm then serve. Enjoy!
