Chicken Chili Sante Fe
- Yield servings
- 3 -- 4 boneless, skinless chicken breasts (depending on size)
- 1 packet chili seasoning
- 1 can chicken broth
- 1 can Hunt's chili style tomatoes
- 1 can Del Monte chili style tomatoes
- 1 can Bush's mild chili beans
- 1 can sweet yellow corn
Rub chicken breasts with 1/2 packet of chili seasoning and place in slow cooker; cover with chicken broth and cook on low for 8 hours. Remove chicken from slow cooker and cool in fridge until it can be handled easily. (Save cooking liquid).
When ready to prepare chili, add chicken to large pot and cover with cooking liquid to moisten. Add remaining packet of chili seasoning to chicken mixture. Now add both cans of tomatoes, the can of beans, and the can of corn (drained). Add remaining cooking liquid until desired consistency is reached. Bring to a boil and simmer on low for about 30 minutes.