Take to the Table Tuesday: Vitamin C Chicken Chili

by Mindy Lockard on October 19, 2009

liesel-relishing-her-family3I’m excited to introduce one of my favorite new blogs, Family Relish!  It’s one mom’s quest to relish the art of feeding her family well!  I simply adore Liesel and you will too!  I invited Liesel to stop by our blog today for Take to the Table Tuesday and share a her favorite slow cooker recipe!

Take it away Liesel…

by, Liesel Brooks

When I start to see the sniffles that faithfully follow the first few weeks back at school I know it’s time for me to make my Vitamin C Chicken Chili. It’s packed with the powerhouse that fends off the seasonal bugs and the best way to get vitamin C is through your food. Every vegetable in this dish is loaded with vitamin C and I top it with avocado for even more! I use organic vegetables and sustainably raised chicken. If I’m the one with the sniffles I use my crock-pot for this recipe — a surefire way to get dinner on the table with the least amount of effort on my part. This is also a great soup to take to a friend who is a bit under the weather.

vcsoup

Vitamin C Chicken Chili

Here’s what you need:

  • 2 boneless, skinless chicken breast
  • 3 of your favorite peppers in 3 different colors diced small
  • 1 head of broccoli chopped in small bite size pieces
  • 1 small purple onion diced small
  • 1 sweet potato (peel if you wish) diced small
  • 3 carrots diced small
  • 10 oz bag frozen corn
  • 1 28 oz can of diced fire-roasted tomatoes (and ½ the liquid)
  • 4 cups low sodium organic chicken broth
  • ¼ cup of your favorite chili seasoning*
  • 1 teaspoon of cumin (or to taste)
  • Sea salt** and pepper to taste (taste broth after the chicken is cooked through and season to taste)
  • 4 cups of fresh spinach chopped into small bites
  • 1/3 cup of chopped cilantro
  • 1 15 oz can of your favorite beans rinsed (I love white or black for this)

Garnish with avocado, diced scallions, cilantro, sour cream, jack cheese and organic corn chips

*I find chili seasoning to vary by brands. I buy it in the bulk spice section and it seems to be different every time I use it. Taste your soup throughout the cooking process (once the chicken is cooked through) and don’t be afraid to add a lot of seasoning

**sea salt is much stronger in pure flavor so you can use less

Here’s how it comes together:

Place the chicken on the bottom of your crock-pot; top it with everything up through the sea salt and pepper; cook on low for 4-5 hours; pull out the chicken and shred or dice it then toss it back in; add the spinach, cilantro and beans and simmer on low for another hour or until ready to serve.

This makes a lot of soup. It freezes beautifully and is also very yummy strained a bit, added to rice and rolled up in a burrito for lunch the next day.

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10.20.09 at 7:31 am
Take to the Table Tuesday: Vitamin C Chicken Chili
10.18.11 at 10:37 am

{ 3 comments… read them below or add one }

Jennifer 10.20.09 at 7:48 pm

Sounds delicious – I will make it next week. Thank you!

Dawn 10.21.09 at 3:31 am

Thanks I am going to try this recipe !

admin 10.21.09 at 3:46 am

Please do Dawn and let us know what you think!

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