Slow Cooker Southwest Chicken Chili
This Southwest Chicken Chili is the perfect mix of spiciness and warm comfort food. Dress it up with fun toppings or enjoy just as it is.
- 1.5 pounds Chicken Breast, bonesless skiness about 2 breasts
- 1 14.5 oz can black beans drained and rinsed
- 1 14.5 oz can northern beans drained and rinsed
- 1 10 oz can diced tomatoes with green chilies with juices
- 2 cups chicken broth
- 1 cup frozen corn
- 1 tbsp chili powder
- 2 tsp chipotle peppers in adobo sauce chopped peppers + sauce
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
Add all ingredients to a slow cooker. Stir gently to combine.
Cook on low for 6-8 hours or high for 4 hours.
Remove chicken and shred. Return to the slow cooker and let sit for 20 minutes to absorb the juices.
Top with sour cream, cheese, jalapenos, cilantro, red onion, or corn chips and enjoy!
** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations. If you like more spice, add another tsp of the chipotle peppers in adobo sauce or include some of the pepper seeds. Since it is difficult to find a can of chipotle peppers in adobo sauce small enough to avoid wasting, try freezing tablespoons or teaspoons on a parchment paper lined baking sheet until frozen, then tossing in a freezer bag to use in recipes as needed.
Calories: 270kcal | Protein: 39g