Amateur's Light Breeze Chicken Chili

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Filed Under: chicken, soup, stew

Servs: 15   Prep:   Cook:

"The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot."

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  • add   1 (12 ounce) jar sliced jalapeno peppers
  • add   2 large green bell peppers, seeded and chopped
  • add   1 1/2 tablespoons chili powder
  • add   10 cups water, or as needed
  • add   1 large onion, chopped
  • add   2 tablespoons ground cumin
  • add   2 (10 ounce) cans chunk chicken, undrained
  • add   salt to taste
  • add   1 (14.5 ounce) can chicken broth
  • add   3 (14.5 ounce) cans Mexican-style stewed tomatoes
  • add   2 (16 ounce) cans chili beans, drained


  1. In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

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