Chicken Chili (Broth Based)

Submitted by aebrady0576

"This is a recipe sent to my from my Mom in Ohio. My mom calls this chicken chili, but, it is broth based so I even make this during the hot Phoenix summers. I love this soup and I make a big batch on Sundays and send my fiancee off with leftovers for lunch all week."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1⁄2 onion, chopped (or grated)
• 3 garlic cloves
• 1 (14 ounce) can stewed tomatoes
• 1 1⁄2 cups chicken breasts, cooked and diced
• 1⁄4 cup taco sauce
• 48 ounces chicken broth (I prefer Pacific Free Range Chicken broth-Cheap at Costco)
• 1 diced green chilis
• 1 cup cooked white rice
• 1 teaspoon dried oregano
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes

directions

1. Mix all ingredients in a large pot and simmer for 20 minutes.
2. Enjoy!

Reviews

[ChamoritaMomma]

I made this recipe for PAC Fall 2008, and my results were a much more soupier chili, because of the broth. The flavor was great, but because my family wanted a more heartier chili, and I didn't want it to go to waste, I doctored it up a bit and thickened it using masa harina; which added a great flavor. This really hit the spot, especially with the weather we've been having. We garnished it with sour cream, cheese and tortilla chips. Thanks for sharing.