When you don’t have to take much of your hot soup home as leftovers from a church fellowship dinner on a Summer Sunday, either it was a good dish or the air conditioning was set too high.
Believe what you will, but our pastor’s wife asked for the recipe.
Crock-Pot Chicken Chili With Rice and Sausage
1 cup jasmine rice
2 (14.5 oz) cans fat free chicken broth, divided
1 garlic clove
1 boneless, skinless chicken breast
2/3 c onion, chopped
1 (1/6 lb.) New Orleans Style Andouille Sausage, cut into bite-sized pieces
14.5 oz can diced tomatoes
15.5 oz can Mexican Style Chili Beans
4 oz. frozen corn
1/4 c Shredded Mexican Blend Cheese
Prepare the rice using 12 oz of the chicken broth. Cool the rice and transfer it to the refrigerator.
Slice the chicken breast and then cut the slices into smaller pieces. Pan fry the chicken, chopped onion and whole garlic clove, until the chicken is no longer pink.
Remove the garlic clove and pass it through a garlic press.
Place the chicken, onion and pressed garlic in a crock-pot along with the remaining ingredients except for the cheese.
You can let these ingredients set in the refrigerator overnight or begin cooking now.
Set the crock-pot on high. Allow the soup to cook for 2 1/2 to 3 hours. Just before serving, add the cold rice and shredded cheese, making sure to break up the clumps of rice.
* I used dried cilantro. If you choose to use fresh cilantro, wait to add it until just before serving.