| Chicken Chili
1 pound of chicken breast fillets
6 cups of water
two 15 ounce cans of chicken broth - (15 oz ea)
one 16 ounce can of tomato sauce - (16 oz)
1 onion, diced
1 cup of frozen yellow corn
1 carrot, sliced
1 celery stalk, diced
one 15 ounce can of diced tomatoes
one 15 ounce can of kidney beans, with liquid
1 cup of diced canned pimento
1 jalapeņo, diced
2 teaspoons of chili powder or more to taste
1 teaspoon of cumin
1 garlic clove, minced or you may substitute for garlic powder
1 teaspoon of salt
a dash of basil
a dash of cayenne pepper or more to taste
a dash of oregano |
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Place all ingredients in crock pot and ideally cook on HIGH for 2 hours, then LOW for 6 additional hours. Or can be cooked on LOW for 8 to 10 hours. Optional, when serving top with sour cream, Italian parsley, or grated Romano cheese |
