Hi Everyone,

Last weekend was my book signing for “The Fireflies of Estill County” with friends dressed in costumes, sweet treats for all ages, chili tasting, and Walk-15 demonstrations. We had a great time and life even felt, well, normal. But I gotta tell you, even though the event was centered around the book, the real hit of the entire afternoon was my sister-in-law Lisa’s Fiesta Chicken Chili. Oh my goodness, is this stuff good, and the real bonus, it’s low in calories. I was so hooked that I went straight home and made a pot. If you like a little heat and a whole lotta flavor, you’re going to love it. So here it is:

Fiesta Chicken Chili

Shredded Chicken (about 2 medium breasts), (1) packet of Hidden Valley Fiesta Ranch powder, (1) medium onion diced, (1) block 1/3 Less Fat Philly Cream Cheese, (2) cans of Rotel Tomatoes with Chilies (drained optional), (1) can of Fiesta Corn (Kroger’s), (1) can Black Beans (Kroger’s No Salt – drained optional), (1) box of Low Sodium Chicken Stock.

Optional – Fresh Spinach leaves (couple of handfuls chopped loosely)

Have this ready to go after you’ve prepped (see below) – Use either a large stock pot OR crock pot to start adding your ingredients,                                                                                                                                                                                                                                                                      Directions:

Sautee diced onion in skillet until softened. Add chicken (slice chicken in large strips, this will make it easier to Sautee, season with salt, pepper, and garlic powder, chicken can be shredded later with a fork once it’s had time to cook in the stock. Add spinach to Sautee if desired. Once these items are mixed, add to your large stock pot.

Separately, grab a mixing bowl, soften cream cheese in microwave for about 30 seconds. Add Hidden Valley powder and mix well. Add Rotel cans, corn, and mix well. You will have a very wet, chunky mix at this point. Once mixed, add to you large stock pot. Add black beans to stock pot.  Stir ingredients.

Slowly, add chicken stock, and mix all ingredients well. Cook on steady heat on stove for a couple of hours, stir often or in Crock Pots 4-6 hours.

Serve with your favorite sides: sour cream, shredded cheese, onions, salsa, tortilla chips, jalapenos, oyster crackers

Now, grab a bowl, a spoon, a good book (I recommend “The Fireflies of Estill County.” Find a comfy spot and enjoy. Oh, and if you’ve had a chance to read my newest book, I’m still hoping for reviews on Amazon.com. It really does help! I hope you enjoy!

Cheers and Bon Appetit!