Southwestern Chicken Chili
Wendy Neal
“Slow Cooker Chicken Taco Soup” renamed to better describe this spicy chili chuck full of beans, chicken, and corn.
ingredients
- 1 onion, chopped
- 1 (16 oz) can chili beans
- 1 (15 oz) can black beans
- 1 (15 oz) can whole kernel corn, drained
- 1 (8 oz) can tomato sauce
- 1 (12 oz) can or bottle beer
- 2 (10 oz) cans diced tomatoes with green chilies, undrained
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. cayenne pepper
- 1/4 tsp. dried oregano
- 1/2 tsp. paprika
- 1 1/2 tsp. ground cumin
- 1 tsp. sea salt
- 1 tsp. pepper
- 3 skinless, boneless chicken breasts
directions
- 1
Combine all in ingredients in a slow cooker. Push chicken breasts down so they are fully submerged. Cook on low heat for 5 hours.
- 2
Remove chicken breasts and shred or dice. Return chicken pieces to chili and continue cooking for 2 hours more.
notes
Serve with shredded cheddar cheese, sour cream, and tortilla chips.
Source: AllRecipes.com, Patti Kane and Bill Echols
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