Southwest Chicken Chili

Slow-Cooked Southwest Chicken Chili

2 cans (15oz.) black beans, rinsed and drained
1 can (14 1/2oz.) chicken broth
1 can (14 1/2oz.) diced tomatoes with mild green chilies, undrained
1 lb boneless skinless chicken breast
1 jar (8oz.) chunky salsa
1 cup frozen corn
1/4 tsp. black pepper

3 cups hot cooked rice

In a 2 or 3 qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and pepper.
Cover and cook on low for 6 to 8 hours or until chicken shreds easily with two forks.

Shred chicken and return to the slow cooker; heat through.

To serve:

Add a helping of rice to the bottom of a soup bowl and fill to the brim with SW Chicken Chili.

Great with extra salsa and shredded cheese on top and crispy torilla chips on the side.

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*The Corner Desk . Com* Slow-Cooked Southwest Chicken Chili 2 cans (15oz.) black beans, rinsed and drained 1 can (14 1/2oz.) chicken broth 1 can (14 1/2oz.) diced tomatoes with mild green chilies, undrained 1 lb boneless skinless chicken breast 1 jar (8oz.) chunky salsa 1 cup frozen corn 1/4 tsp. black pepper 3 cups hot cooked rice In a 2 or 3 qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and pepper. Cover and cook on low for 6 to 8 hours or until chicken shreds easily with two forks. Shred chicken and return to the slow cooker; heat through. To serve: Add a helping of rice to the bottom of a soup bowl and fill to the brim with SW Chicken Chili. Great with extra salsa and shredded cheese on top and crispy torilla chips on the side. Back To Chicken & Turkey Recipes Page Back To Slow-Cooker Recipes Page