mexican chicken chili
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
3 Hr 30 Min
Ingredients For mexican chicken chili
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2 lgchicken breasts, cut up into cubes
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1onion
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1jalapeno pepper, seeded and chopped
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2 tspdried oregano
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1 tspcumin
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4 clovegarlic minced
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salt and pepper
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2 Tbspolive oil
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3 canwhite kidney beans, drained
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3 cchicken broth, divided
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1/2 csour cream
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1 cshredded taco cheese
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1 bunchfresh cilantro
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additonal cheese and taco chips
How To Make mexican chicken chili
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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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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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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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4Add sour cream and 1 cup taco cheese and cook for another 1/2 hour.
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5Garnish with shredded cheese, fresh cilantro and taco chips
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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