Skip to content

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: