Meals Matter

Mexican Chicken Chili

Contributed By: burginfamily
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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 oz each) Progresso pinto beans, undrained

1 can (10 oz) Old El Paso enchilada sauce

2 tsp Chili powder

1 tsp Ground cumin

1 cup Scoop shaped corn chips, if desired

1/3 cup Sour cream

2 tbsp Chopped fresh cilantro, if desired

Preparation

1. Spray 4-5 quart slow cooker with cooking spray. In cooker, mix all ingredients except corn chips, sour cream and cilantro.

2. Cover, Cook on Low heat setting 7 to 8 hours.

3. stir mixture to break up chicken. Top each serving with corn chips, sour cream and cilantro.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Soups & Stews
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Crock Pot
Meal Type: Lunch
Entree
Appetizers