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Mexican Chicken Chili

Name: Mexican Chicken Chili
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

37 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 5 hours

Makes

6 servings

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

Mexican Chicken Chili Recipe photo by Taste of Home

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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

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

Nutrition Facts

1-1/3 cups: 254 calories, 5g fat (1g saturated fat), 42mg cholesterol, 843mg sodium, 31g carbohydrate (6g sugars, 8g fiber), 23g protein.

Mexican Chicken Chili

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