Tutorial Tuesday's design is to visually share money saving food preparation techniques along with easy and inexpensive recipes. This week I am happy to share how I make Easy Chicken Chili.
I have been serving this Chicken Chili to guests for years! Each time I make this recipe for a new audience I am asked for the recipe, but I have dodged and evaded actually sharing the recipe since my Chicken Chili is embarrassingly easy (and inexpensive) to make!!!
Simple, yet healthy ingredients allow my Chicken Chili to be quick to make, filling and delicious!
2 cups shredded chicken.
2 cups of homemade chicken stock (or 2 cans)
3 cans of Great Northern beans (do not drain)
2 packages of mixed vegetables (or 3 cans- do not drain)
3 tablespoons of taco seasoning mix (or 3 packets)
6-8 cups of water (dependant on canned vegetable liquid)
Open and pour in the 3 cans of undrained Great Northern beans.
Finally, pour your chicken stock and the 6-8 cups of water on top and give all of the ingredients a good stirring.
Keeping your crock pot on the low setting, cook your soup for 3-6 hours before serving.
Surprise, surprise... I LOVE to add shredded Cheddar cheese and a dollop of sour cream on top of my soup!
This soup wonderfully compliments a crusty bread and side salad! I think you'll be pleasantly surprised at how filling this easy Chicken Chili is!
NOTE: The shredded chicken and the chicken stock for this recipe are from the chicken that I used for my Tutorial Tuesday: Chicken Stock post. Half of the shredded chicken was used to make this Chicken Chili recipe.