LDS Living Chili Cook-off Winner
| 2 boneless skinless chicken breasts 1 (8 oz) can green salsa 1 onion, chopped 3 C chicken broth 2 cans beans any variety ( I used 1 white, 1 kidney), drained 1/2 tsp granulated garlic 1 tsp chili powder 2 tsp ground cumin 1 tsp dried oregano 1 tsp kosher salt 1 C sour cream 1/2 C chopped cilantro 1. Combine all ingredients except for the sour cream and cilantro in a slow cooker. 2. Cook on LOW for 6-8 hours, HIGH 3-4 hours. 3. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. 4. Stir in sour cream and fresh cilantro. 5. Serve with tortilla chips or corn bread. |
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