Chicken Chili

Name: Chicken Chili
Total time: 490 min
Yield: 8
Ingredients: 28 kg diced tomatoes, drained; 16 kg tomato sauce; 1 1/2 mg skinless boneless chicken breast; 2 c chicken broth; 1/2 c yellow onion, diced; 2 oz green bell pepper, chopped; 3 mm corn on the cob, cooked and separated; 14 kg black beans, drained and rinsed; 1 jalapeño, minced; 1 tsp salt; 2 tsp dried oregano; 2 tsp chili powder; 1 Tbsp ground cumin; 1 Tbsp garlic, minced; 8 kg cream cheese

8 hr(s) 10 mins

Total time

8

Serving

15

Ingredients

Enable cook mode

Ingredients

kgdiced tomatoes, drained

kgtomato sauce

1¹⁄₂

mgskinless boneless chicken breast

cchicken broth

¹⁄₂

cyellow onion, diced

ozgreen bell pepper, chopped

mmcorn on the cob, cooked and separated

kgblack beans, drained and rinsed

jalapeño, minced

tspsalt

tspdried oregano

tspchili powder

Tbspground cumin

Tbspgarlic, minced

kgcream cheese

Directions

Step 1

Add all the ingredients except for the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir cook on low for 6-7 hours on high for 3 hours.

Step 2

Remove the chicken and chopped into bite-size pieces or use two forks to shred it. Return chicken into the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasoning if desired. I usually add a little bit more chili powder and dried oregano. Cover the slow cooker and cook for about 10-15 more minutes.

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