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Monday, March 4, 2013

Mexican Chicken chili


1 baked chicken
1 cup chopped green pepper
1 cup chopped onion
1 can diced tomatoes with chilies
1 can fire roasted tomatoes
1 can mild chili beans
1 can black beans
1 chopped jalapeƱo (for spicier)
3 cups chicken broth

Bake a whole chicken at 350 degrees for 2.5 hours. Remove from oven and let cool. Shred chicken. Add broth and chicken to soup pot.

(At this point I start a second pot of broth with onions and diced carrots for the kids who won't eat chili and can have noodles and add half the chicken.)

Add the other half of chicken and the rest of the ingredients to the chili pot and simmer for 30 minutes. Remove from heat and enjoy!!!

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