Saturday, October 16, 2010

Chicken Chili

I love making soup in the winter, and this easy chili always hits the spot.

2 pounds boneless skinless chicken thighs
2 cans diced tomatoes with green chilies, undrained
1 can tomato sauce
1 envelope mild chili seasoning mix
2 cans black beans, drained
sour cream
corn chips


Mix tomatoes, tomato sauce, and seasoning and pour over chicken in crock pot. Cover and cook on low for 7-9 hours or on high for 4-6 hours until juice of chicken is no longer pink at the thickest part of the chicken. Stir to break up chicken. Stir in black beans. Cover and cook for 15 minutes until beans are cooked through. Top with sour cream, cheese, and corn chips.

My sweet sister-in-law gave me this recipe and she taught me this chili can be made much quicker if you have a rotisserie chicken! Just heat everything on the stove and you have the chili in minutes! Enjoy!


  1. In new mexico, this is called frito pie. its delish and i love every second of it.