Ingredients
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 giant onion, chopped
2 massiveinexperienced bell peppers, seeded and chopped
1 ½ tablespoons chili powder
2 tablespoons floor cumin
10 cups water, or as needed
1 (14.5 ounce) can poultry broth
salt to taste
Directions
Step 1
In a massive stockpot, mix the chicken, chili beans, tomatoes, jalapenos, onion and inexperienced bell pepper. Season with chili powder and cumin. Pour in the rooster broth, and sufficient water to cowl the ingredients. Stir well, and deliver to a boil. Reduce warmth to medium, and let simmer for one hour. Season with salt to taste.
