How To Make Chicken and Corn Chili
Pair your flour tortillas with a delicious chili dip with our Chicken and Corn Chili Recipe! Taste tender chicken and beans in this slow-cooked dip.
Serves:
Ingredients
- 4chicken breasts,halves, skinless and boneless,
- 16ozsalsa,1 jar
- 2tspgarlic powder
- 1tspground cumin
- 1tspchili powder
- salt,to taste
- ground black pepper,to taste
- 11ozMexican-style corn,1 can
- 15ozpinto beans,1 can
Instructions
-
Place chicken and salsa in the slow cooker the night before serving. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook for 6 to 8 hours on Low setting.
-
About 3 to 4 hours before serving, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
-
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve. Enjoy!
Nutrition
- Calories:Â 520.46kcal
- Fat:Â 12.61g
- Saturated Fat:Â 3.48g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 4.91g
- Polyunsaturated Fat:Â 2.96g
- Carbohydrates:Â 60.87g
- Fiber:Â 13.91g
- Sugar:Â 7.80g
- Protein:Â 42.62g
- Cholesterol:Â 74.24mg
- Sodium:Â 737.71mg
- Calcium:Â 126.39mg
- Potassium:Â 1638.25mg
- Iron:Â 5.49mg
- Vitamin A: 57.82µg
- Vitamin C:Â 9.48mg
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