Chicken and Corn Chili

          

This is an easy slow cooker meal – use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Original recipe makes 6 servings

Ingredients

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

  • PREP

    15 mins

  • COOK

    12 hrs

  • READY IN

    12 hrs 15 mins

Directions

  1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition

Calories: 188 kcal
Carbohydrates: 22.6 g
Cholesterol: 41 mg
Fat: 2.3 g
Fiber: 5.1 g
Protein: 20.4 g
Sodium: 1012 mg

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