I’m not a huge fan of red meat unless it’s in my spaghetti sauce, so when we want some chili on a cold day, or to throw in the crock pot during the summer, Santa Fe Chili is our perfect solution and I’m so glad my brother-in-law sent us this recipe.
Here’s what you need to make your own Santa Fe Chili:
- 1/4 cup vinegar
- 1 Tbsp. olive oil
- 2 tsp. cumin
- 2 tsp. minced garlic
- 3-6 chicken breasts (depending on how chunky you want it)
- 2 medium onions chopped
- 2 4oz cans chopped green chilies
- 1/2 tsp. oregano
- 1/4 tsp. cayenne
- 4 cans white Northern beans
- 1 can chicken broth
- 1-3 cups shredded Monterey Jack or Mozzarella Cheese
- Chips or cornbread
- Sour cream
You can make this on the stove or in the crock pot so here’s the different ways to do it:
Sauté chicken, garlic, green chilies, spices and onions until chicken is cooked through and onions are tender. Dump all ingredients (except the cheese, chips and sour cream) into a large pot and let simmer for at least 1/2 an hour. Stir in 1 cup cheese and serve with more cheese, sour cream, and corn bread or tortilla chips.
Dump all ingredients (except the cheese, chips and sour cream) into the crock pot and cook on high about 6 hours. Chop up the chicken into bite size pieces when it’s cooked through. Stir in 1 cup cheese and serve with more cheese, sour cream, and corn bread or tortilla chips.
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