Mexican Chicken Chili

Mexican Chicken Chili

3 Pablano Peppers
1 small red onion
2 cloves garlic
1 jalapeño
5 tomatillos, hulled and quartered
2 tablespoons olive oil
salt and pepper
1 12 oz can diced tomatoes
1 small can green chilies
2 green onions
1 can Ranch Style Beans, not drained
1 can black bean, drained and rinsed
3 chicken breasts
1 chicken bouillon cube
3/4 cup water
juice of 1 lime

Preheat oven to 425 degrees. On a baking sheet, place pablano peppers, seeded and chopped; quartered red onion, jalapeno, seeded and roughly chopped; tomatillos and garlic cloves. Toss with olive oil, salt and pepper. Roast vegetables for about 45 minutes or until very soft. Stirring 2-3 times. Remove from oven and let cool. Then add roasted veggie mixture to blender or food processor with the canned tomatoes, green chilies and green onion. Blend until well processed. 

Next, add the veggie mixture to a slow cooker. Add chicken breasts and chicken bouillon cube. Cook until chicken is fully cooked. Remove chicken and shred with two forks. Place the chicken back to slow cooker and add the canned beans and water. Cook for an additional 2 hours or more if you need to. Right before servicing add the juice of a lime. 

Serve with shredded cheese, sour cream, tortilla chips. Or dip casadillas in the chili. Enjoy!