I got this recipe from the Taste of Homes magazine and was excited to use it because it fit into both my soup and mexican day! It smelled so good cooking all day and was SO easy to make because I just threw everything into the crockpot. Really yummy if you remember it's a chili and not a soup! We give it 3 1/2 stars.
Ingredients
- 1 pound boneless skinless chicken breasts, cubed (I used some left over rotisserie chicken I had frozen in the fridge)
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained (I only had stewed tomatoes)
- 2 cups frozen corn
- 2 cans (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Directions
- In a small 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 or until chicken is no longer pink. Yield: 6 servings.
- Top with shredded cheese and sour cream
