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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 40 |
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This is a great and easy recipe that my mom gave me a few years ago. It makes a lot and is great on a cold night! We like to set the meal up buffet style when we have company with big bowls, the crock pot full of chili and then a huge collection of topping!. Here are a few we have used. Sliced black olives, chucks or slices of avocado, shredded white and/or cheddar cheese, sour cream, torn up tortillas, tortilla chips, chives and salsa. Basically anything you can think of!! Ingredients:
3 -4 boneless chicken breasts |
1 (1 1/4 ounce) package mccormick mild chili seasoning |
1 (4 1/2 ounce) old el paso green chilies |
1 (14 1/2 ounce) can diced tomatoes |
2 (15 ounce) cans great northern beans |
1 (14 ounce) can chicken broth |
Directions:
1. Chicken breast can either be canned or freshly cooked. If canned use two large cans of white breast meat in water. If you want to cook your own I would suggest baking it in the oven and not boiling it. I think boiled chicken is too dry.
2. Drain the water out of the cans of chicken.
3. Dump chicken and all the other cans (liquid and all) into either a crock pot or a large pot on the stove.
4. Simmer for 1 hour.
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