I should add, this is AWARD WINNING Smoky Chicken Chili! I know, Chili purists do not consider Chicken to be the appropriate meat, but let me know how awful it was once you’re eating it, because yeah, chicken makes for a very hearty and delicious chili. This one has some nice heat and a real smoky taste (thank you Chipotle flavor) that allows it to stand on the trophy shelf. Literally, this won awards in two categories in the Cookoff that I entered it into recently. So prepare to wow your friends and family when you serve this up!

INGREDIENTS:

• 3 lbs chicken breasts raw
• 28 oz crushed tomato
• 14.5 oz Hunt’s Fire Roasted Garlic diced tomato
• 16 oz Frontera Chipotle salsa
• 4 oz diced green chilies hot/spicy
• 2 cup chicken broth (divided 1/1)
• 2 cup onion diced (about half of a medium onion)
• 2 TBS minced garlic
• 1 each yellow and orange pepper diced
• 2 jalapeno peppers, seeded and diced
• 7 oz chiles in Adobo, whole can into food processor with..
• 10 oz Chipotle Rotel (tomatoes and chiles) with juice processed with above
• 12 oz Red sofrito
• 4 tsp cumin
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tsp chilli powder
• 2 tsp cayenne pepper
• 4 tsp Tony Chachere’s Creole seasoning
• 1 tsp red pepper flakes
• 16 oz great northern beans drained and rinsed
• 16 oz dark red kidney beans drained and rinsed
• 16 oz black beans drained and rinsed
• 1/2 cup Tanteo Chipotle Tequila (OPTIONAL-can sub 1/2 cup red wine)
• 16 oz white cheddar cheese diced
• 8 oz cream cheese (1 brick)

INSTRUCTIONS:

1. Line your crockpot, save yourself a mega cleanup!
2. Dump all but cheeses and 2nd cup chicken broth into slow cooker, with the chicken breasts at bottom. Stir to combine and cook on low for 7 hours
3. Remove chicken breasts to shred and return to crockpot. Stir to combine and IDEALLY, let cool over night.
4. When ready to serve, bring chili back to temp SLOWLY. Add cheese and cream cheese and 2nd cup chicken broth (to your liking if too thick) and cook on low for 1 hour. Alternately you can reheat on the stove top, but remember to keep the heat low so you don’t curdle or burn your cheeses!
5. I think this serves best with cornbread crumbled on top, but some sliced jalapeno, scallions, more cheese or any other toppings would be equally delicious.