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Mexican Chicken Chili

6 boneless, skinless chicken breasts

2- 28 oz. cans diced tomatoes, pureed

4 cans green chiles

4 T.  Worchestershire sauce (homemade)

2 medium onions, diced

4 green bell peppers, diced

1 red bell pepper, diced

1 bunch green onions, sliced

4 cloves garlic

2 c. chicken stock (homemade)

1 T. olive oil

1 T. Cumin

1 jalepeno, diced

1 tsp. Ancho chile powder

Hot sauce (such as Tabasco) to taste


Saute vegetables in a skillet with the oil.  When vegetables are soft, layer chicken breasts, vegetables, and pureed tomatoes and stock with seasonings in a crock pot and cook on low for 6 hours.

After 6 hours, shred chicken breasts with a fork and stir back into the chili.  Cook on high for 30 minutes.  Serve with rice and garnish with sour cream, cilantro, and cheddar.


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