Perfect for a crowd or for planned-ahead meals, this hearty chicken chili can be used right away or packed into freezer containers for another meal later. Easy chicken chili gets incredible depth of flavor from smoky ancho chile spice and fresh lemon juice. Toppings of crisp radishes and creamy avocado add balancing flavor and texture.
Slow Cooker Ancho Chicken Chili: Makes 8 servings (1 cup is about 1 serving)
1 large sweet red pepper(s), diced (~ 2 cups)
1 small poblano chile, diced
3.75lbs uncooked boneless skinless chicken breast (60oz uncook, equals~48oz cooked)
1 cup canned chicken broth
1 cup canned tomato puree
2 cloves, medium garlic clove(s), minced
3 Tbsp powdered peanut butter (PB2 is my fav)
2/3 oz dried ancho pepper(s) (=~4 tsp)
2 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1/2 tsp dried oregano
1/4 cup cilantro
1 Tbsp fresh lime juice
1/4 cup Reduced fat Mexican blend shredded cheese
2 cups crisp radishes or jicama, diced (Optional)
4 avocados (optional)
4 cups of cauliflower rice (optional)
Place peppers in bottom of slow cooker. Top with chicken breasts.
Mix together broth, tomato puree, garlic, PB2, ancho chili powder, cumin, onion powder, chili powder, salt, and oregano.
Pour mixture over chicken and cook on low for 6-8 hours or until cooked through.
Remove chicken breasts from liquid and shred with two forks.
Return to sauce and stir in cilantro and lime juice.
Top each serving with 2 tsp Reduced Fat Mexican Blend Shredded Cheese.
Note: you need to add some veggies to complete this balanced healthy meal. So we often serve over 3/4 cup of cauliflower rice per serving and top with 1/4 cup crisp diced radishes (or jicama) and 1.5 oz creamy avocado to balance flavor and texture.
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