This is one of my favorite fall crockpot meals! Making regular chili can be boring after a while so this Checkerboard Chicken Chili was a great way to mix up my fall dinner menu. My friend Nina (says she got the recipe from Kendra who got it from someone else….anyway) brought this over for one of our homecoming cooks outs. I love the simplistic ingredients that turn into something amazing after cooking slowly for hours. It’s very satisfying on a chilly day. I’ve been waiting for this fall weather so I can make this again. This is copied the exactly as it was sent to me.
2 lbs. boneless, skinless chicken
Two (15 oz.) cans great northern beans (drained and rinsed)
One (15 oz.) can black beans with liquid
One (15 oz.) can white corn with liquid
One envelope taco seasoning
Two (4.5 oz.) cans chopped green chilies
One (4.5 oz.) can diced jalapenos 1 tbsp. minced garlic
One (10.75 oz.) can condensed cream of chicken soup
One-two (14 oz.) can chicken broth (I use only one or a little less)
1 cup sour cream
Serve with Tortilla chips and Shredded Monterrey Jack cheese
Place chicken in 4 qt. slow cooker. Top with beans and corn.
In a medium bowl, combine taco seasoning, green chilies, jalapenos, garlic, soup and chicken broth. Pour over other ingredients in crock pot.
Cover and cook on low for 8-10 hours or on high for 4-6 hours.
Remove chicken and shred. Return chicken to crock pot and stir in sour cream. Serve with tortilla chips and cheese.
Note – the crock pot will be full. You can out some of the liquid after the chicken has cooked . . before adding the sour cream.
When I made this recently I didn’t have taco seasoning so I used fajita seasoning to add a hint of citrus to the chili. I would recommend preparing it that way and leave out the green chilies (because my family doesn’t prefer them.)