on a side note. Clair and I recently made one of my most favorite summertime foods. its summer chicken chili. I love the colors and all the vegetables. It kinda has a kick so BEWARE!
Summer Chicken Chili
*This recipes works GREAT as a freezer meal. Double or triple the recipe and put the extra in Ziploc freezer bags for later (Clair eats it FOREVER at work)
1 medium zucchini, chopped (I also add yellow squash)
1 medium white onion
1 bell pepper, chopped fine (any color)
2 cans pinto beans, drained
2 cans black beans, drained
2 cans kidney beans, drained
2 cans corn, drained
16 oz. thick and chunky mild salsa
3 chicken breasts (uncooked)
1/2 -2 T. chili powder
14 oz. cans chicken broth (or 2 c. water and 2 T. chicken base/bouillon)
1 can diced tomatoes
8 oz. tomato sauce
1 garlic, pressed
1t. ground cumin
2 T. lime juice (fresh or from a bottle)
Sauté onion, zucchini, pepper, chili powder and garlic until onions are tender. Add other seasonings and lime juice. Add chicken breasts (cut in half or quarters) and the remaining ingredients. Simmer for 30 minutes after coming to a boil, or until chicken is tender and begins to fall apart. Take out large pieces of chicken and shred. Return shredded chicken to soup. Simmer until ready to serve. Top with chips, cheese, sour cream, extra lime juice, cilantro, etc
