Mexican Chicken Chili


1 lb.boneless skinless chicken breasts, cubed

1 tablespoon canola oil

2 cans (14.5 oz. each) diced tomatoes, undrained

2 cups frozen corn

1 can (15 oz.) black beans, rinsed and drained

1 can (14.5 oz.) reduced-sodium chicken broth

1 can (4 oz.) chopped green chilies

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper


In a small skillet, brown chicken in oil. Transfer to a 5-quart 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.

Prep: 30 min.; Cook: 5 hours

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