Chicken Chili
I LOVE this Chili! This is hands down the best I've ever tried. I've
changed the recipe a little to suit the taste of our family but we originally acquired
it from a co-worker of Ryan's- Thanks Tanya!
1Tbsp Cooking Oil
1 Medium Onion diced
2 Cloves Garlic, Minced
1 Tsp Cumin
6 Medium Chicken breasts diced
Brown the Chicken in a frying pan.
Saute Onion and Garlic and put all the above ingredients into a slow cooker.
Pour in-
3- 15oz northern white beans drained plus 3 cans of water
1- 1/2 Cups frozen corn
1- 15oz Pinto beans drained and rinsed
1 1/2 Cups warm water
2-4 Tbsp chicken bullion or chicken base to taste
2 4-oz green chilies, partially drained
5 Dashes of Tabasco
1 whole 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.