Sometimes the best recipes come to you, not by practice or perfecting a recipe, but through experimentation. That’s how this bowl of goodness came to be. Not quite a taco or burrito. Not quite your typical chili. Instead it’s the perfect blend of both the make an amazing Mexican Chili!
I’m typically not a soup person, but in the clean eating recipes I’ve been reading a recipe for tortilla soup jumped out at me. Hot dog! I’m trying this one!
I bought most of the ingredients listed. But when it came preparation time I decided to add some of the week’s leftovers to it, a little more of this, and left out an ingredient or two and VOILA… healthy, Mexican flavored deliciousness in a bowl!
I tried this new recipe out on my parents and hubby. Lucky them! So as we’re sitting at the table having lunch, my dad asked me what I was going to call it. “Is it stew?”
My hubby suggested still calling it a soup.
Perhaps my favorite suggestion was my mom’s totally straight faced comment, “I’d call it Musical Fruit!” (Obviously a bean reference!) Unfortunately, I didn’t think musical fruit would draw many people to the recipe, so due to it’s thickness and perfect Mexican blend of savory goodness, we decided on chili.
And a great chili it is!
- 1 can fat free refried beans
- 1 can kidney beans
- 1 can black beans
- 1 cup (pre-cooked) Basmati rice
- 1/4 cup cilantro, finely chopped
- 32 oz. chicken broth, divided
- 1 pound chicken
- Make Basmati rice according to package. (Note that cook time for the rice is 40 minutes so start this cooking first.)
- Pour 8 oz. chicken broth in glass pan and add chicken.
- Cook chicken at 400-degrees for 20 minutes or until juices are clear.
- While chicken is baking, add all other ingredients to slow cooker or large pot.
- After chicken is done, shred with fork and mix into the chili.
- Serve when hot.