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Wed, Oct. 23

Cooking with Diane: Jalapeno Chicken Chili

Photo by Diane DeHamer.

My childhood friend, Cindy, lives in Omaha and sent me this delicious Jalapeno chili recipe.

It is a good, warm comfort food for those snowy days.

Jalapeno Chicken Chili


1 pound boneless breasts (uncooked )

2 tablespoons butter

1 cup chopped onion

3-5 jalapeno peppers; remove seeds and dice. (I used three, depending on how hot you want the chili)

4 cloves garlic (diced)

1 can black beans (drained and rinsed)

1 package frozen corn

1 10-ounce can Rotel tomatoes with green chilies

1 package dry ranch dressing mix

1 can chicken broth

1 cup water

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin

1 teaspoon salt

1 tablespoon chili powder

1 teaspoon onion powder

1 3-ounce package cream cheese


Melt butter in skillet add onions, jalapenos, saute until tender, then add garlic, cook for another minute.

Grease your crock pot, then put meat, veggies, and seasonings into it, pour broth and water over everything.

Lay the cream cheese on top, it will melt into the contents.

Place your crock pot on low and cook for 6 to 8 hours.

Shred the cooked chicken.

Serve in bowls, top with crushed Nacho Cheese Doritos.

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