The mexican chicken chili recipe prep time: 25 minutes start to fi nish: 7 hours 25 minutes 6 servings (12⁄3 cups each)
1 3⁄4 lb boneless skinless chicken thighs
1 medium onion, chopped (1⁄2 cup)
2 medium stalks celery, sliced (3⁄4 cup)
2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 oz each) pinto beans, undrained
1 can (10 oz) enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1⁄3 cup sour cream
2 tablespoons chopped fresh cilantro, if desired Scoop-shaped corn chips, if desired
1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream, cilantro and corn chips.
2 Cover; cook on Low heat setting 7 to 8 hours.
3 Stir mixture to break up chicken. Top each serving with sour cream and cilantro. Serve with corn chips.
In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.
|mexican chicken chili recipe|