Mexican Chicken Chili

After a couple of lunches and 2 dinners of Christmas leftovers I decided to change it up and make chili. I had plenty of homemade stock from the turkey and of course leftover turkey meat so I substituted those for the typical shredded chicken and chicken stock. Results? Very tasty!! Homemade stock is always better than the boxed stuff (though I do love that too)

Chicken/turkey chili

This recipe is a variation of the recipe that my sister Zandria used to make. I have tried to make it a bit healthier and to all organic ingredients. It was called White Chicken Chili but I decided since it wasn’t very “white” that it needed a new name 🙂

Mexican Chicken Chili

Mexican Chicken Chili

  • 1 rotisserie chicken, meat shredded
  • 3 (15 oz.) cans organic great northern beans, drained and rinsed
  • 3 cups chicken stock
  • 1 (4.5 oz.) can green chiles
  • 1 (10 oz.) bag frozen organic white corn
  • 1 tablespoon (heaping) homemade taco seasoning
  • 1 container organic cream of celery soup
  • 1/2 cup light organic sour cream
  • Toppings: chopped green onion, chopped cilantro, shredded monterey jack cheese

Method

  • Place all ingredients in a crock pot and cook on low for 2 1/2 or 3 hours stirring occasionally. You can also cook this in a dutch oven or soup pot. Bring it to a simmer and turn it down low and cook for about 45 minutes.
  • Add toppings to individual bowls for serving.
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