Slow Cooker Southwestern Chicken Chili

Have you decided how you’re going to commemorate “National Soup Month”? You could simply observe this “annual holiday” by opening a can and microwaving the contents but wouldn’t it be much more celebratory to create your own soup?

Mary Lisson’s Southwestern Chicken Chili is one of the 462 recipes featured in a cookbook published not too long ago by Christ the King Catholic School in Browerville, Minnesota. She’s been making the chili for about five years and has frequently been asked for the recipe for this satisfying soup that she describes as “tasty and simple to prepare.”

By the way, I can’t resist telling you that January is also “National Oatmeal Month,” “National Hot Tea Month” and “National Wheat Bread Month,” to name a few. And, today is actually “National Peanut Butter Day.” (You’ll have to wait until November, though, to beat the drum for “Peanut Butter Lovers Month”!) CJK

Slow Cooker Southwestern Chicken Chili

(Mary Lisson)

2 chicken bouillon cubes

1 cup warm water

2 cans (15 oz.) great northern beans, drained

1 can (14.5 oz.) diced tomatoes with juice

1 (4 oz.) can chopped mild green chilies

1/2 tsp. garlic powder

1/2 tsp. ground cumin

1 tsp. chili powder

1 can (15 oz.) corn, drained

2 cups cooked chicken, diced

1 small zucchini, chopped (optional)

Dissolve bouillon cubes in cup of warm water. Spray crock liner of slow cooker with no-stick spray.

Combine all ingredients in slow cooker. Cook on low for 3 to 5 hours.

Yield: 6 servings

A note from Mary: The original recipe called for two cups frozen southwestern chicken breast strips but I’ve never been able to find them. Diced chicken with the addition of chili powder works very well in this recipe. Two teaspoons of chicken base can be used in place of the bouillon cubes. If I’ve had a small zucchini on hand, I’ve added it, but often have made it without. I usually serve the chili with crackers or corn bread.

A note from Carol: A member of the Board of Education for Christ the King School, Mary, and her husband, Bill, and their children, Emily and Cody, are members of Christ the King Parish in Browerville.

“Christ the King Family Recipes” cookbooks can be purchased for $12 each (plus postage and handling) from the school. Contact Roxanne Determan, school secretary/bookkeeper, at 320-594-6114 or ctkoffice@embarqmail.com to purchase one.