Chicken Chili (Broth Based) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe sent to my from my Mom in Ohio. My mom calls this chicken chili, but, it is broth based so I even make this during the hot Phoenix summers. I love this soup and I make a big batch on Sundays and send my fiancee off with leftovers for lunch all week. Ingredients:
1/2 onion, chopped (or grated) |
3 garlic cloves |
1 (14 ounce) can stewed tomatoes |
1 1/2 cups chicken breasts, cooked and diced |
1/4 cup taco sauce |
48 ounces chicken broth (i prefer pacific free range chicken broth-cheap at costco) |
1 diced green chilis |
1 cup cooked white rice |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Mix all ingredients in a large pot and simmer for 20 minutes.
2. Enjoy!
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