When I find a great new recipe, I love to share it with our friends. This recipe for Chicken Chili came from my friend’s daughter, Jackie. Since it was shared with me, I have made it numerous times.
I love soups and stews anytime of the year, but especially in the fall and winter. This is one recipe you will love. It is SUPER EASY to make and cooks in the crockpot all day. Perfect for busy days when you still want to server your family a filling, nutritious meal.
Jackie’s Chicken Chili
2 or 3 boneless chicken breasts
15 oz can cannellini beans (drained)
15 oz can black beans (rinsed and drained)
15 oz can corn (drained)
15 oz can chili beans (do not drain)
28 oz can diced tomatoes
8 oz tomato sauce
1 large onion, diced
1 chili seasoning packet (or taco seasoning packet)
1-2 teaspoons chili powder
1 teaspoon cumin
Salt and Pepper to taste
Place chicken breasts in crockpot
Combine other ingredients and pour over chicken
Cook on low 8-10 hours. Remove chicken and shred with 2 forks. Add shredded chicken back to chili .
Serve in bowls topped with sour cream or cheese.
Try it soon! It will be perfect (and to enjoy) to make in these next months that are so busy. Your family will think you worked for a long time preparing this delicious chili for them.
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