mexican chicken chili
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.
prep time
20 Min
cook time
3 Hr 30 Min
method
---
yield
6 serving(s)
Ingredients
- 2 large chicken breasts, cut up into cubes
- 1 - onion
- 1 - jalapeno pepper, seeded and chopped
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 4 cloves garlic minced
- - salt and pepper
- 2 tablespoons olive oil
- 3 cans white kidney beans, drained
- 3 cups chicken broth, divided
- 1/2 cup sour cream
- 1 cup shredded taco cheese
- 1 bunch fresh cilantro
- - additonal cheese and taco chips
How To Make mexican chicken chili
-
Step 1Spinkle 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.
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Step 2Transfer to 3qt slow cooker. In small bowl mash 1 cup of beans, add 1/2 cup broth and mix until blended.
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Step 3Add to slow cooker along with rest of chicken stock and remaining beans. Cover and cook on low for 3 hours.
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Step 4Add sour cream and 1 cup taco cheese and cook for another 1/2 hour.
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Step 5Garnish with shredded cheese, fresh cilantro and taco chips
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken Soups
Category:
Chili
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