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An easy crockpot recipe for those cold days. Fabulous chicken chili recipe and easy. Make it as mild or hot as you would like.
Linda's Red Chicken Chili
1 lg can petite diced tomatoes.
1 sm can petite diced tomatoes
1 can Original Rotel Tomatoes
1/2 Jar Roasted Red Peppers (diced)
3 Lg chicken breasts (boneless)
1 Pt frozen Bueno chopped green chilies (mild, medium or hot to your taste)
2 Tbls Red Chili Powder (I use Hatch)
1 Tsp Cumin
3 Cloves Diced Fresh garlic
2 Onions (diced)
5 Carrots (cubed)
4-5 cans Chicken Broth
1 Can White Beans (rinsed)
1 Can Pinto Beans (rinsed)
1 Can Black Beans (rinsed)
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!

Servings: 6-8

Nutritional information per serving

No nutrition information available

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