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Chicken and Corn Chili
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Servings
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Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Place chicken and salsa in a slow cooker; add garlic powder, cumin, chili powder, salt and pepper; stir to combine.
  2. 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.
  3. About 30 minutes before serving, stir corn and beans into chicken mixture; cook for 30 minutes.
Recipe Notes

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