Sunny Anderson's Skinny Slow-Cooker Chicken Chili
How To Make John's Blackberry-Ginger "House Call Mocktail | John…
What Happens In Your Body When You Eat Whole vs Refined Grains |…
How To Make Phò | Rachael Ray
How To Make Honey Soy Glazed Salmon | Dr. Ian Smith
Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…
Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring
Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…
How To Make Meatball Patty Melt Pizzas | Rachael Ray
Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…
Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…
Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …
Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…
How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…
How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…
Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …
Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon
Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…
Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …
Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …
How To Make Korean Gochujang Noodles | Rachael Ray
Ingredients
- 1 pound ground chicken breast
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 12-ounce bag frozen southwest blend
- 1 14.5-ounce can diced tomatoes
- 2 cups low-sodium chicken stock
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 can black beans (if southwest blend doesn’t have beans in it)
- Salt and pepper
- 1 medium zucchini, cut into medium dice, around 3 cups
- 1/4 cup pickled jalapeño juice
For the toppings: (optional)
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
- 1 to 2 Roma tomatoes, chopped
- 1 head Romaine, shredded
- Yellow mustard
- Baked tortilla chips
Yield
Serves: 4
Preparation
In a medium sauté pan over medium heat, brown ground chicken breast, about 5-7 minutes. Add garlic, cook until fragrant, 2-3 minutes. Add tomato paste and cook for another minute.
Place the cooked chicken, bag of Southwest Blend, diced tomatoes, chicken stock, chili powder, cumin, coriander, black beans, some salt and pepper into a 6.5-quart slow cooker. Set it on high for 3 hours. Add zucchini in the slow cooker an hour before chili is finished cooking.
Just before serving add jalapeño juice. Garnish with limes, cilantro, chopped tomatoes, chopped lettuce, baked tortilla chips, and my favorite – yellow mustard.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
