I had a post for today, but I am going to hold off until Friday to post it. Anyway, I couldn’t leave empty handed for a Monday, so today I am doing a flashback to one of my favorite Crockpot recipes; Southwestern Chicken Chili! It’s thick, hearty, super easy to make and it’s one of my favorites. This was the first time I ever had chicken chili and now I am in love.
- Serves: 8 servings
- Serving size: A little over 1 cup
- 1 lbs. chicken breasts, skinless, boneless
- 1 cup sweet bell pepper, diced
- ½ cup onion, diced
- 1 cup corn, frozen
- 2 cloves garlic, minced
- 15 oz can black beans, drained
- 4 oz can green chili’s, diced
- 1 chipotle pepper in adobo sauce (add more to make spicier)
- 28 oz can plum tomatoes
- 15 oz can tomato sauce
- 1 tbsp. chili powder
- ½ tsp. cumin
- ½ tsp. ancho chili powder
- ½ tsp. smoked paprika
- In a crockpot add the chicken and the rest of the ingredients. Stir until combined.
- Cook on low for 8 - 9 hours or on high for 4 - 6 hours. About an hour before it is done; shred the chicken by taking two forks and pulling the chicken apart.
- Optional toppings: cheese, greek yogurt, avocado, diced tomatoes, tortilla chips
Calories per cup: 220, Fat: 1.2, Sodium: 718, Potassium: 175, Carbs: 32, Fiber: 9, Sugar: 5, Protein: 21
Have a super day! I am off to work!