Wednesday, April 21, 2010

Mexican Chicken Chili

1 lb. boneless skinless chicken breasts, cubed
1 Tbsp. canola oil
2 cans (14-1/2 oz. each)diced tomatoes, undrained
1 can whole kernel corn
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) chopped green chilies
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper

In a skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 5-6 hours.

We put frito`s, shredded cheese and sour cream on top!! Yum!!

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