Name: Mild Chicken Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 4 Lg or 6 sm chicken breasts cooked & shredded (I add garlic, Himalayan pink salt & cumin when cooking); 1 ½ c cooked black beans; 3 c cooked great northern beans; 3 c cooked pinto beans; 1 15 oz can corn, drained; 16 oz diced green chiles (mild); 3 diced (green) cayenne peppers or 1 jalapeno (use red cayenne if you want it a bit spicier); 32 oz home canned pickled tomatoes & peppers (can sub w/ Rotel); 32 oz chicken broth; 8 oz cream cheese; 4 oz sharp cheddar cheese, shredded; 4 oz pepper jack cheese, shredded

Ingredients

Units Scale

4 Lg or 6 sm chicken breasts cooked & shredded (I add garlic, Himalayan pink salt & cumin when cooking)
1 1/2 c cooked black beans
3 c cooked great northern beans
3 c cooked pinto beans
1 15 oz can corn, drained
16 oz diced green chiles (mild)
3 diced (green) cayenne peppers or 1 jalapeno (use red cayenne if you want it a bit spicier)
32 oz home canned pickled tomatoes & peppers (can sub w/ Rotel)
32 oz chicken broth
8 oz cream cheese
4 oz sharp cheddar cheese, shredded
4 oz pepper jack cheese, shredded

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Instructions

In a pot, melt the cheeses slowly in heated (not boiling) broth & tomatoes. Add everything else and transfer to a slow cooker. Heat slowly for a few hours then enjoy.

Serve with any or all: tortilla chips, sour cream, shredded sharp cheddar, lime slice

Author: Tina Shoop
Prep Time: 20 min
Cook Time: 4 hours

Keywords: mild chicken chili, chili, chicken chili, slow cooker chili, slow cooker