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Chicken Chili

Kraft Memeber Recipe
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Makes: 10 cups Total Time: 7 hr 20 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 6 bone-in skinless chicken thighs
  • 2 cups medium chunky salsa
  • 1 can (14 oz.) diced tomatoes with juice
  • 1 can (14 oz.) fat-free chicken broth
  • 1 teaspoon minced garlic
  • 1 to 2 teaspoons chili powder
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • Kraft Shredded reduced-fat Cheddar Cheese for garnish
  • Reduced-fat sour cream for garnish
  • Sliced green onions for garnish
make it
Place chicken in 4 quart or larger slow-cooker. Add salsa, tomatoes and their juice, broth, garlic and chili powder.

Cook 6 hours on low; remove chicken and shred with 2 forks. Return meat to cooker; stir in pinto beans and black beans. Increase heat to high; cook 1 hour or until hot.

Ladle into bowls; top with cheese, sour cream, and green onions.
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