Chicken and Corn Chili

Servings 6 people


  • 1 pound boneless skinless chicken breast meat
  • 16 ounces salsa
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Sea salt and freshly ground black pepper to taste
  • 1 can Mexican-style corn 11-oz.
  • 15 ounces pinto beans drained and rinsed or use homemade


  • Place chicken and salsa in a slow cooker; add garlic powder, cumin, chili powder, salt and pepper; stir to combine.
  • Cover and cook on LOW for 6 to 8 hours. About halfway through cooking time, remove chicken from slow cooker to a cutting board and shred with 2 forks; return to slow cooker and blend with juices.
  • About 30 minutes before serving, stir corn and beans into chicken mixture; cook for 30 minutes.


SERVING SUGGESTION: A big salad and some warm, buttered corn muffins.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure salsa, corn and beans are gluten free.
NUTRITION: Per Serving: 211 Calories; 3g Fat; 23g Protein; 25g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 864mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat. Points: 5
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