Monday, October 20, 2014

Mexican Chicken Chili

This week is all about Soup, Stew and a little bit of pumpkin, too!  I thought we would start with a great Chicken Chili recipe.  
I wanted to show you the soup that I used, Cream of Mushroom and Chicken.  Am I the last one to see this?  I didn't even know this existed but I sure am excited about all of the possibilities for it! 
This is a perfect recipe for a cool fall evening!  Enjoy!

· 1 pound boneless, skinless chicken breasts
· 1 (15 ounce) can Great Northern beans, drained
· 1 can Rotel tomatoes
· 1 (15 ounce) can whole kernel corn
· 1 (15 ounce) can white or yellow hominy
· 1 can cream of mushroom soup
· 1 package taco seasoning
· 2 cups chicken broth
· Garnish: tortilla or corn chips, cheese, sour cream

1. In a large slow cooker, layer all of the ingredients with the exception of the garnishes. Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours. O
2. When ready to serve, remove the lid and shred the chicken with forks (inside the slow cooker). Stir chili thoroughly. Top with desired garnishes. 

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