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RECIPES/Soups
Linda's Red Chicken Chili
A great chili crock pot recipe for those cold days!
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Recommended Servings
8-10
COOKING
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INGREDIENTS
1 large can petite diced tomatoes
1 small can petite diced tomatoes
1 can Original Rotel Tomatoes
1/2 Jar Roasted Red Peppers (diced)
3 large chicken breasts—boneless
1 pint frozen Bueno hot green chilies (mild or medium if you don’t want it hot)
2 Tablespoons red chili powder (I use Hatch)
1 Teaspoon Cumin
3 Cloves of Garlic diced
2 Onions cut and diced
5 Carrots diced small
1 Box Chicken Broth (or 4 cans approximately)
1 can White Beans (rinsed)
1 can Pinto Beans (rinsed)
1 can Black Beans (rinsed)
Instructions
Cut chicken breast into large bite size pieces and sauté in small amount of oil and salt and pepper to taste. Once sautéed, add diced onions, carrots. Sauté until onions are opaque and add chili powder, cumin and garlic until well blended. Pour into large crock pot. Add tomatoes, red peppers, green chili and enough chicken broth to cover entirely. Add rinsed beans to mixture. Cook on slow heat for 6-7 hours or 4 hours on high. You may want to add more beans, depending on the size of your crock pot. Serve with a little Mexican shredded cheeses and flour tortilla. This is delicious and you can make as hot or mild as you would like. We like it hot so I make it with the hot green chilies (I have even added a fresh jalapeno diced as well). Yummy!
RECIPE FACTS

Servings: 8-10

Nutritional information per serving

No nutrition information available

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