Mexican Chicken Chili

denise hagar

By
@grandmaX2

The picture really doesn't do this chili justice. I'm not a fan of traditional chili so I came up with this for myself and my daughter in law. Like traditional chili this is better the second day.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

3 Hr 30 Min

Ingredients

2 large
chicken breasts, cut up into cubes
1
onion
1
jalapeno pepper, seeded and chopped
2 tsp
dried oregano
1 tsp
cumin
4 clove
garlic minced
salt and pepper
2 Tbsp
olive oil
3 can(s)
white kidney beans, drained
3 c
chicken broth, divided
1/2 c
sour cream
1 c
shredded taco cheese
1 bunch
fresh cilantro
additonal cheese and taco chips

Directions Step-By-Step

1
Spinkle chichen with salt, pepper and cumin. In large skillet on medium heat, cook chicken, onion, jalapeno in oil for 3 to 4 minutes or until chicken is browned. Add garlic and cook for 1 more minute.
2
Transfer to 3qt slow cooker. In small bowl mash 1 cup of beans, add 1/2 cup broth and mix until blended.
3
Add to slow cooker along with rest of chicken stock and remaining beans. Cover and cook on low for 3 hours.
4
Add sour cream and 1 cup taco cheese and cook for another 1/2 hour.
5
Garnish with shredded cheese, fresh cilantro and taco chips

About this Recipe

Course/Dish: Chicken Soups, Chili