Roasted corn and chicken chili

Snowy day roasted corn and chicken chili.. (Sans the beans).. Roasted corn, jalapenõ, chicken, veggies! Slow cooked with garlic, bay leaves and mexican oregano. Served with cilantro lime yogurt dressing!

To serve 3-4 generously;

2 boneless skinless chicken  breasts

1 cup of shucked corn
2 cloves of garlic minced
1 Jalapeno (seeded and rib removed, chopped)

1/2 cup each of;

chopped onions
chopped carrots
chopped celery
chopped bell peppers
your favorite salsa

2 Bay leaves
1 tsp of Mexican Oregano
1 tsp of cumin powder
1 tsp turmeric powder
Salt and pepper to taste

2 Tbsp cream cheese

Enough water/broth to cover the ingredients in the slow cooker

Pan roast the corn till golden brown

Pan roast the corn till golden brown

Put all the ingredients in the slowcooker

Put all the ingredients in the slowcooker. Mix well. Cook on low for 4-5 hrs. Shred the chicken using two forks. Check for seasonings.

Serve with crunchy tortilla strips, lime cilantro yogurt and fresh cilantro

Serve with crunchy tortilla strips, lime cilantro yogurt and fresh cilantro

2 thoughts on “Roasted corn and chicken chili

Leave a Reply

Your email address will not be published. Required fields are marked *