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Mexican-Inspired Chicken Chili (crock pot)

Good afternoon friends!

Happy New year! I hope everyone is staying warm on this frigid winter day. My kids feel as if  they’ve hit the jackpot with winter break being extended by 2 days due to extreme cold! I’ve been making soup non-stop lately and one of my favorites is this mexican chili that I’ve more or less made up by experimentation. I slow cook it all day in the crock pot, super simple and delicious! It’s rather healthy too.  I will add some pictures once I get my new Mac up and running!

Mexican-Inspired Chicken Chili

Ingredients

3 boneless, skinless breasts

1 can great northern or cannellini beans

1 can of white corn or white hominy

6 cups of chicken broth

1 can, the larger one, of chopped green chilies

1 jar of tomatillo salsa (green) or red salsa

Chopped poblano peppers, if available ( I use them if I’ve frozen them from my summer veggie share)

1 cup chopped onions

1-2 heaping tablespoons of fajita seasoning (I use “Family Style Fajita Seasoning” from my new favorite, local spice shop in Libertyville, IL-www.savoryspiceshop.com , but any will do)

Toppings

sour cream or Greek yogurt

tortilla chips

shredded cheese

cilantro

Directions

Add chicken to crock pot, even frozen is perfectly fine! Add all remaining ingredients and cook on low for 6-8 hours. At the end, I remove the chicken breasts and shred with a fork and return to the pot. Stir and serve with fresh cilantro, sour cream or fat-free Greek yogurt is a great alternative, and tortilla chips. I often crumble a few Crunchmaster White Cheddar Crackers on mine as another healthy alternative.

I love soup all winter long and I hope you enjoy this recipe!

Keep warm :)

 

 

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About four sweetie pies

Proud stay-at-home mama of 4 who is passionate about feeding those she loves!

4 responses »

  1. Nice recipe, Connie. I’m going to try it soon. It sounds much better than the one I tried yesterday!

    Reply
  2. Sounds delicious, Connie! Can’t wait to try!

    Reply
  3. Is this the chili we had Saturday? Yum!

    Reply

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