 |
Southwestern Chicken Chili
 Print Version |
 Email To A Friend
Chicken chili, you can substitute Turkey Too!
5 large chicken breasts, chopped up into 1 inch strips
2 cans kidney beans, drained and rinsed under warm water
2 cans whole canned tomatoes
2 cans canned corn niblets
1 yellow onion, chopped into 1 inch ring segments
5 tablespoons chili powder (OR if you want to give it a real kick, 3 Tbl chili powder and the seeds of one whole red chili pepper)
Put rinsed kidney beans on the bottom of the slow cooker.
Next add Corn Niblets. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with remaining chili powder. Add the onion last as it is the softest thing in there. I cook mine for about 6 hours on High. It depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
If you want a more runny chili cook it for 5 hours.
10 minutes before you serve it, put it in bowls and add tortilla chips and Monterey jack cheese on top of it.
Serve with cornbread.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
