Featured Guest Chef: Trailside Chicken Chili

Upper Peninsula resident, Jessica Racine, offers up this delicious chili perfect for warming up after a day of dog sledding or cheering on the teams. Each spoonful is sure to fuel you for all your winter adventures.

Ingredients

  • 1 package of chicken chili mix (stirred in 1 cup water)
  • 20 ounces cooked chicken (2 cans, about 10 ounces each, or fresh chicken)
  • 1 can of mushrooms, drained (reserve liquid)
  • 1 can of Mexi-corn, drained (reserve liquid)
  • 1 can Great Northern beans, undrained
  • 2 tablespoons sour cream
  • 5 ounces pepper jack cheese or white cheddar, shredded

Directions

  1. Place all ingredients in a slow cooker.
  2. Add another cup of water or use some of the drained water from the mushroom can and corn in place of water.
  3. Cook on low for a couple hours, being careful not to let it come to a boil.
  4. Serve and top with more sour cream and pepper jack cheese.

Read the full story about the UP200 Sled Dog Race and find this recipe and others at micoopkitchen.com.

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