Not So White, But Hot Chicken Chili

2 large (leftover) chicken breasts cooked and cubed
1 can Ro*Tel® diced tomatoes
1 can Black Beans
1 can Garbanzo Beans
4 ribs chopped celery
1 large chopped and browned onion
5 chopped jalapeños
2 cloves chopped fresh garlic

Homegrown and dried:

• cilantro
• parsley
• oregano

lime juice
1 cup Shelton's fat free - low sodium - gluten free chicken broth **
1 1/2 cups water

To Taste:

• cumin
• mexican chili pepper
• cayenne pepper

Cube, chop, sprinkle & dump all in the crock pot and cook on high for 5 hours - longer on low.

Serve with chips, corn bread, tortillas or over a baked potato.

Hot Chicken Chili with Cocina Selecta Queso Quesadilla Cheese and Mom's Corn Bread

**Lowest Sodium of any canned chicken broth I've seen
(and it was in the clearance bin at Super One for .50 cents! - SCORE!)