Amateur's Light Breeze Chicken Chili recipe

15 servings

2 (10 ounce) cans chunk chicken, undrained

2 (16 ounce) cans chili beans, drained

3 (14.5 ounce) cans Mexican-style stewed tomatoes

1 (12 ounce) jar sliced jalapeno peppers

1 large onion, chopped

2 large green bell peppers, seeded and chopped

1 1/2 tablespoons chili powder

2 tablespoons ground cumin

10 cups water, or as needed

1 (14.5 ounce) can chicken broth

salt to taste

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.