Mexican Chicken Chili
TOTAL TIME: Prep: 30 min. Cook: 5 hours
YIELD: 6 servings (2 quarts)
Corn and black beans give this satisfying chili a 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
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1 pound boneless skinless chicken breasts, cubed
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1 tablespoon canola oil
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cups frozen corn
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 can (4 ounces) chopped green chiles
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
Directions
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1.
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.
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