This is a nice twist on Chili. I had it at a chili cook-off and this one won. Lucky for me the girl who made it started attending my workout classes. I, of course, had to ask for the recipe. Thanks Danielle!
4 chicken halves
1 pkg. taco seasoning
2 cans stewed tomatoes (Mexican style)
1 can kidney beans un-drained (15 oz)
1 can pinto beans un-drained (15 oz)
1 can tomato soup
1 cup salsa
4 oz. can chopped green chilies
Put all ingredients in a crockpot. Cook on high for 6 hours if chicken is frozen cook for 8 hours. Once finished take out the chicken breasts and shred them. After chicken has been shredded mix it back into the chili. Top off with cheese.
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1 day ago
1 comment:
I made this for dinner tonight along with some sweet corn bread muffins. It was a perfect dinner for a cold night. We loved it.
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