*This post brought to you by General Mills through Linqia.
Hey y’all… it’s suddenly Fall! Even though the temps have yet to drop around here, the shadows play a little differently, the air is a bit less humid and thick. Those are sure signs that Fall is right around the corner.
An even surer sign is that football season is underway! We went to our team’s season opener last weekend. The atmosphere was electric as our team’s band marched onto the field, playing the fight song that always gives me chill bumps. We came away with the win and it’s great to have that first one in the books. But it’s even better just to anticipate and enjoy this season – it’s my personal favorite!
We love chili around here, and this one is no exception! I’ve made White Chicken Chili lots of times, but really craved a red chili. I decided that chicken would be a tasty change to the common tomato-based chili. Hunts Tomatoes work perfectly in this recipe. One reason I love Hunts tomatoes so much is because they have petite diced tomatoes, which are the perfect bite-sized piece of tomato for soups and chilis. And everybody knows that RoTel makes any soup or chili delish, right? General Mills has so many other brands that I use on a regular basis – the ones I used in this recipe are in the photo below:
Here’s how I made it:
Boil 2 large chicken breasts with rib meat in dutch oven with 1 container Progresso broth and 1 to 1-1/2 cups water. Bring to boiling on medium-high heat; reduce the heat. Add chicken and 2 tsp salt, cover the pan and simmer until the chicken is no longer pink (internal temp of 170 degrees F) – about 30 minutes. While chicken cooks, heat olive oil in sauté pan and sauté onion and bell pepper until onion is translucent; set aside. When chicken is done, allow to cool, remove meat from bones and shred with fingers or 2 forks.
Strain broth to remove any loose bones, etc. To broth: add shredded chicken, 2 cans Hunt’s Tomatoes, 1 can Ro*Tel, sautéed veggies, spices and seasonings. Simmer on medium heat for 1 hour. Serve over rice and top with cheese and sour cream, if desired. This can be made a day ahead, which is perfect for tailgating! You can reheat the day of either on top of stove or in a crock pot. It’s also a great dish when you’re hosting a ‘tailgate’ party in your home!
Here’s the recipe in detail:
- 2 (28-ounce) cans Hunt’s Petite Diced tomatoes
- 1 carton Progresso Chicken Broth
- 1 can RoTel
- 1 can dark red kidney beans, rinsed and drained
- 2 T olive oil
- 1 large white onion, chopped
- 1 bell pepper, cored and chopped
- 1 clove garlic, minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, if desired
- 1 T dried basil leaves
- 2 large split chicken breasts with bones and rib meat
- 1 to 1-1/2 cups water
- 2 teaspoons salt
- Kraft Natural Shredded Sharp Cheddar Cheese
- Sour Cream
- White or Brown Rice
- Combine in dutch oven: 1 container Progresso broth and water. Bring to boil over medium-high heat; reduce the heat.
- Add chicken breasts and 2 tsp salt, cover the pan and simmer until the chicken is no longer pink (internal temp of 170 degrees F) - about 30 minutes.
- While chicken cooks, heat olive oil in sauté pan and sauté onion and bell pepper until onion is translucent; set aside.
- When chicken is cooked, allow chicken to cool, remove meat from bones and shred with fingers or 2 forks. Strain broth to remove any loose bones, etc.
- To broth: add shredded chicken, 2 cans Hunt’s tomatoes, 1 can RoTel, sautéed veggies, spices and seasonings.
- Simmer on medium heat for 1 hour.
- Serve over rice and garnish with cheese and sour cream, if desired.
And, to help you purchase the ingredients to make my recipe, I am giving away $15 in PayPal cash to one lucky winner, so be sure to enter today! Let me know how you like my Red Chicken Chili… and be sure to PIN IT!
Enter the giveaway below! And have a wonderful day!!