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Wednesday, July 1, 2009

Chicken Chili


Chicken Chili

1Tbsp Cooking Oil
1 Medium Onion diced
2 Cloves Garlic, Minced
1 Tsp Cumin
6 Medium Chicken breasts diced

Brown the Chicken in afrying pan. Then saute Onion and Garlic and put all the above ingredients into a slow cooker.
Combine with
3 15oz northern white beans drained plus 3 cans of water
1 1/2 Cups frozen corn
1 15 oz Pinto beans drained and rinsed 
1 1/2 cup water
2 4-oz green chilies, partially drained
2-4 Tbsp chicken bullion or chicken base to taste
5 Dashes of Tabasco
1/2 Lime use the juice and zest

Cook in slow cooker on high for 4 hours or Low for 6 hours.

Serve with Sour cream Monterrey Jack cheese, Tortilla chips and Jalapenos.


I love this Chili! This is hands down the best I've ever tried. I've changed the recipe a little to suit my tastes but we originally acquired it from a co-worker of Ryan's- Thanks Tanya!