Southwestern Chicken, Chili, and Beans Monday, October 22, 2007


2 15 oz cans pinto beans, undrained
1 cup salsa (mild, medium or hot, to your taste)
2 TBSP chopped canned chipotle chilies in adobo sauce
1 1/2 to 2 lbs boneless, skinless chicken thighs
salt and pepper to taste
1 medium onion, chopped
1 bell pepper, ribbed, seeded and chopped
sour cream, chopped cilantro, and grated cheese for garnish (optional)


In a slow cooker, mix beans, salsa, and chilies. Place chicken on top of bean mixture and salt and pepper as desired. Sprinkle onion and green pepper over top. Cover and cook on low about 7 to 8 hours. Remove chicken and tear into small pieces and stir back into beans. Serve topped with any or all of the suggested garnishes.

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