Mexican Chicken Chili
From tamii 15 years ago
- 78 minutes to make
- Serves 45
This dish puts a nice kick to chili! It is easy, inexpensive, and easily loved by even the pickiest of eaters! I used 1 can chili beans and 1 can of kidney as a switch, and it turned out great! My family enjoyed it without the chips, sour cream and cilantro, and it was still a hit!
Ingredients
- 1 3/4 lb Boneless, skinless chicken (I used 5 breasts) shopping list
- 1 medium onion shopping list
- 2 med celery stalks shopping list
- 2 14.5 oz cans of stewed tomatoes (garlic and onion work nice!) shopping list
- 2 15 oz cans of pinto beans shopping list
- 1 10 oz can of enchilada sauce shopping list
- 2 tsp chili powder (or to taste) shopping list
- 1 tsp ground cumin shopping list
- corn chips (I used chili flavored) shopping list
- 1/3 cup sour cream shopping list
- chopped, fresh cilantro to taste shopping list
How to make it
- Spray the inside of a 4 to 5 qt. slow cooker with cooking spray. Mix all ingredients together in slow cooker, except sour cream, corn chips, and cilantro
- Cover, cook on low for 7-8 hours
- After 7-8 hours, break up chicken
- Top with corn chips, sour cream, and cilantro
- ENJOY!
The Rating
Reviewed by 4 people-
This sounds fantastic and what a great meal to make when you don't want to heat the house up. Yummers. Great post. You have my 5.
chefmeow
in Garland loved it
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" It was excellent "