Mexican Chicken Chili
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- 3 chicken breasts
- 1 cup(s) onion
- 1 cup(s) celery
- 3 large skinless, boneless chicken breasts (trimmed well)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 can (10oz) Old El Paso mild green chile enchilada sauce
- 2 cans (14.5 oz) petite diced tomatoes, undrained
- 1 large can (26.5 oz) Bush black beans, drained and rinsed*
- 1 can (16 oz) Bush kidney beans, drained and rinsed*
- 1 Tbsp. garlic salt
- Chili powder to taste (I use just a dash in ours since it intensifies in the crock pot)
- Shredded cheddar jack cheese/sour cream
- Tortilla chips/flour tortillas
- * You can also use dry beans that have soaked overnight, but they take a little longer to cook so you might need to adjust cooking time.
- Drain and rinse both cans of beans in a colander. Set aside to dry.
- Line bottom of crock pot with chicken.
- Pour enchilada sauce evenly on top making sure to cover chicken.
- Add onion, celery and tomatoes (with tomato juice).
- Add beans, garlic salt and chili powder.
- Stir slightly just to mix top ingredients.
- Cover and cook 5 hours on high or 8 hours on low.
- Pull out chicken breasts and shred with a fork.
- Add chicken back in and stir well.
- Serve with grated cheese and/or sour cream on top and tortilla chips (we eat our like a dip) or warm flour tortillas on the side.
This recipe is a personal recipe added by crsilvestain and has not been tested or endorsed by MyRecipes.
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Mexican Chicken Chili Recipe at a Glance
- COURSE: Soups/Stews