Slow Cooker Green Chicken Corn Chili with Baked Tortilla Straws is so simple and a family favorite.
Day 2 of CHILI WEEK to celebrate the Super Bowl! My Slow Cooker Green Chicken Corn Chili with Baked Tortilla Straws is so simple and a family favorite (definitely mine). I’ve made this so many times since I created it for Peapod a few weeks ago. In fact, I made it yesterday and am having it for lunch today. I love how I usually have everything I need to make this in my pantry or freezer at all times. I can make it whenever the mood strikes and everyone in my house eats this chili which is a HUGE win, and let’s be honest, that doesn’t happen very often.
I like to get this going in the morning, the only real prep is to chop an onion and some garlic and pour everything else into the slow cooker. Turn it on and your home will permeate delicious chili smells all day long while you go about your business. My favorite way to cook.
I like to bake some tortilla straws to serve with my chili. They add some crunch and are a lot healthier than a fried chip. I just cut corn tortillas into thin strips, line a baking sheet with foil and drizzle with olive oil. Spread the strips out and drizzle with a little more oil and sprinkle with salt. Bake in a hot oven until crispy. Add a handful to the top of the chili with some shredded cheese and sour cream. I am so hungry right now. I need to make myself a big bowl of chili.
To find the full recipe and instructions, head to the Peapod site and click on Green Chicken Corn Chili with Baked Tortilla Straws.