Recipe: Chicken And Corn Chili
Summary: What an amazing recipe for chicken chili. It is one of the easiest recipes for chili that I know of. The pinto beans can be substituted for the canned bean of your choice. Any type of tomato salsa can be used, but I find that chipotle based salsas pair really well with the smokiness of the ground cumin.
Ingredients
- 4 Skinless, Boneless Chicken Breast Halves
- 1 Jar Salsa, (16 ounce)
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Chili Powder
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 Can Mexican-Style Corn, (11 ounces)
- 1 Can Pinto Beans, (15 ounces)
Instructions
- The night before you want to eat this chili, place the chicken and salsa in the slow cooker.
- Season the mixture with garlic powder, cumin, chili powder, salt, and pepper.
- On a LOW setting, cook the chicken for 6 to 8 hours or until the chicken has no pink running through.
- About 3 to 4 hours before you want to eat, 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.
Preparation time: 6 hour(s)
Cooking time: 3 hour(s)
Number of servings (yield): 6
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