Chicken Fajita Chili-- An Updated Recipe

* I shared a variation of this recipe on the blog in March of 2017 (Here's a link)*

I was trying to recreate the recipe last month so I could update the photos for that post but ended up not following my own recipe! I had planned to just double the batch but somehow didn't have all the ingredients I needed on hand so I began throwing a bit of this and that into the pot and tweaking my recipe quite a bit. 

So, I snapped away and figured I'd post an updated recipe. One without mushrooms (so my boys will eat the chili).

You will need:

6-8 Chicken tenderloins; cooked and broken into bite sized pieces
1 green pepper; diced
1 onion; diced

1 14.5 ounce can diced tomatoes with the juice
1 package of fajita flavoring packet (or equivalent amount of homemade seasoning)
1 can each of red and white beans; drained and rinsed off (I usually use black beans too but I was out of them)
2 cups frozen corn
1 6 ounce can tomato paste
1 Tablespoon chili mix

1 cup chicken broth (only use if your chili looks "dry" like mine did)

1/4 cup heavy cream (added LATER)

First I cooked up our chicken and cut up the green pepper and onion.

I combined the chicken, pepper, onion, tomatoes, corn, flavorings, beans, paste in my crock pot and stirred until well combined. It looked rather dry so I added some chicken broth then set the pot on low and let it sit all day. 

At least 30 minutes or so before serving I added in the heavy cream and gave it another good stir. 

Then we served up bowls full of chili and served them with some cornbread. 

It was delicious and I just loved that added fajita flavor and those big bites of chicken!

Linking Up With: Thinking Out Loud,