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Mild Chicken Chili

  • Total Time: 4 hours 20 minutes


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


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