Southwestern Chili Taco Salad with Chipotle Ranch Dressing
Ingredients
Chili:
1 lb ground chicken, cooked and crumbled
1/2 C yellow onion, chopped
1/2 C green bell pepper, chopped
2 cloves garlic, minced
15 oz black beans, drained and rinsed well
15 oz red beans, drained and rinsed well
1/2 C tomato sauce
1 Tbsp tomato puree
2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne
1 1/2 C chicken stock
1/4 C all purpose flour
Dressing:
1/2 C mayonnaise
1/2 C sour cream
2 tsp lime juice
2 chipotle peppers in adobo sauce
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dill
1/4 tsp chives
Mixed greens
Monterey Jack cheese
Tortilla strips
Directions
In a large measuring cup, whisk together flour and chicken stock. In the bowl of a slow cooker, at least 3 quarts in size, add cooked and crumbled chicken along with remaining chili ingredients. Cook on high for 4 hours or until vegetables are tender and mixture has thickened.
In a food processor or blender, combine dressing ingredients and process until smooth. Chill until ready to use.
Serve chili over a bed of mixed lettuce with crisp tortilla strips and cheese. Top off with chipotle ranch dressing.
