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SC: Mexican Chicken Chili

Source of Recipe

.
SC: Mexican Chicken Chili

Adapted from Simple & Delicious March/April 2010
Reviews rate this recipe 4.5 of 5 stars.
Prep: 30 min. Cook: 5 hours
Yield: 6 servings. (1-1/3 cups ea.)

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
• 1/4 teaspoon cayenne pepper

Directions:
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 for 5-6 hours or until chicken is no longer pink.

1-1/3 cups equals 254 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 650 mg sodium, 31 g carbohydrate, 8 g fiber, 23 g protein.