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Crockpot Spicy Green Chicken Chili

Submitted by Lorie Ann Brewer:
Submitted by Lorie Ann Brewer:

Ingredients

• 2-3 boneless skinless chicken breast
• Medium white onion chopped
• 3 stalks celery chopped
• 1½ C chopped carrots
• 1 lbs. Asparagus cut into 1” pieces
• 2 cans Great Northern Beans drained
• 1 can Hominy
• Jar of Herdez Roasted Salsa Verde
• 4 oz. can diced Jalapeño Peppers
• 7 oz. can diced Green Chilies Fire Roasted and peeled
• 48 oz. box Chicken Broth Reduced Salt
• 2 bay leaves
• ½ teaspoon. Turmeric
• ½ teaspoon. Crushed Red Pepper Flakes
• 1 Tbsp. Nadia Complete Seasoning
• ¼ teaspoon. Cumin seeds
• ¼ teaspoon. Celery seeds
• 1 teaspoon. Cumin
• ¼ teaspoon. Pepper
• ½ teaspoon. Salt
• Handful off cilantro chopped including stems
• 8 corn tortillas

Nutritional information

No nutrition information available

Instructions

1. Put all ingredients except tortillas into crockpot cover and cook on high 4-6 hours or low for 8. After several hours check Chicken for fork tenderness, shred and return to pot.
2. Tortilla Chips, spread olive oil on tortillas, cut into strips ¼ to ½” strips. Mix coarse salt, black pepper, Cheyenne pepper, paprika in small bowl. Put tortillas in large bowl pour on seasoning shaking to coat . Lay out on a parchment lined cookie sheet, bake at 350 for 15-18 minute till crisp.
3. Serve with sour cream, Monterey Jack Cheese, lime wedges and tortillas.