The mexican chicken chili recipe prep time: 25 minutes start to fi nish: 7 hours 25 minutes 6 servings (12⁄3 cups each)
Ingredients:
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
Method:
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.
easy variation:
In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.
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| mexican chicken chili recipe |
