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 large onion, chopped
2 large green bell peppers, seeded and chopped
1.5 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
1 pinch salt to taste
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper.
Season with chili powder and cumin.
Pour in the chicken broth, and enough water to cover the ingredients.
Stir well, and bring to a boil. Reduce heat and simmer for 30 – 45 minutes.