Barbecued Sticky Ribs
Mexican Chicken Chili

Mexican Chicken Chili
Slow Cooker Sensation!

“Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip”
Stephanie Rabbitt-Schappacher, West Chester, Ohio

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions

  1. In a small skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Yield: 6 servings.

 

Taste of Home Most Requested Recipes 2013

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Taste of Home Most Requested Recipes 2014

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