Wednesday, January 8, 2014

Slow Cooker Mexican Chicken Chili

Nothing like some hot and spicy soup to warm you up on a cold say. With most of the country facing bitter cold temperatures, I decided to make some Chicken Soup in the slow cooker. This recipe is very easy and full of flavor.

Mexican Chicken Chili
Serves Six

1 pound boneless, skinless chicken breasts cooked and cubed
1 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can low sodium chicken broth
1 (4 oz) can chopped green chilies
2 Tablespoons chili powder (reduce by half for a more mild chili)
1 Tablespoon ground cumin  (reduce by half for a more mild chili)

Place all ingredients in a slow cooker and stir to combine. Cook on low for 5-6 hours.

  • For a more hearty meal serve chili over rice (I personally like it over Cilantro Lime Rice)
  • Garnish the chili with edible toppings like sliced avacado, sour cream or chopped cilantro for added flavor