20 ounce meat from a rotisserie chicken chunk undrained canned
14.5 ounce chicken broth canned
32 ounce chili beans sauce drained canned
1.5 tablespoons chili powder
2 large bell peppers green seeded chopped
2 tablespoons ground cumin
12 ounce jalapeño peppers sliced
1 large onion chopped
15 servings salt to taste
43.5 ounce stewed tomatoes mexican-style canned
10 cups water or as needed
Equipment
pot
Directions
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.
