Chicken Chili

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Chicken Chili
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2 cans diced tomatoes
2 cans tomato sauce
2 boneless chicken breasts
2 cups chicken stock
½ yellow onion, diced
2 garlic cloves, chopped
1 red bell pepper
1 green bell pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 jalapeno pepper, diced
1 tsp. Salt
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. chili powder
Mt. Olive Jalapeno Slices, for topping
Avocado, for topping
Sour cream, for topping
Tortilla chips, for serving


  1. Place all chopped veggies, chicken breast, stock, and seasonings into the slow cooker. Give a big stir making sure the chicken is fully covered.
  2. Set slow cooker to low and cook for 6 hours, or high for 3 hours.
  3. When the time is up, take the chicken out and shred it up and then place it back into the slow cooker.
  4. Season more if needed.
  5. Serve the chili in a bowl, topped with Mt. Olive Jalapeno Slices, avocado, sour cream and chips.

Course: Main Dish Soup

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Chicken Chili
Average rating:  
 0 reviews