Loved it! This dish was easy to prepare and a hit with the whole family. It's really a "chicken" chili, but just a bit lighter and just enough variation to alternate with other Tex Mex menus. It'll definitely be in our rotation, especillay for the winter months. I made it using a 2.5 lb bag of frozen chicken tenders. I doubled everything else except the diced tomatoes since my son doesn't like too much chunky tomato. I put the frozen tenders in after everything else was mixed in the crockpot. The chicken was ready to shred after 5 hours on low. My crew was so anxious to eat that we only let it simmer another 1 hr before eating and everyone enjoyed. I used the homemade taco seasoning recommended below and it was plenty tasty and spicy. We'll use it going forward rather than pre-packaged stuff. BTW, I DID include the beer....happened to have a local brew on hand, Billy's Chilies (from Boulder, CO) which turned out to be the perfect complement. But, just in case, I only added one bottle along with 12 oz water. I'll definitely use beer again, but then I've been adding beer to my chili for many years and folks have always loved it! I do think, however, that the beer you choose will either work with the soup OR stand out unfavorably, so choose carefully. I keep a few varieties on hand to use in Tex Mex dishes and BBQ pork. Anyway, don't give up on the beer...it can enhance!!
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Loved it! This dish was easy to prepare and a hit with the whole family. It's really a...