Flashback Recipe - Southwestern Chicken Chili

Hi Everyone,

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.

Southwestern Chicken Chili

Save Print

Prep time

10 mins

Total time

8 hours 10 mins

A deep, slightly spicy, healthy, thick chili made with corn, black beans and chipotle peppers.

Serves: 8 servings

Ingredients

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

Instructions

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

Notes

Note: You can prepare this the night before in the Crockpot. Place all ingredients in the Crockpot, place in the refrigerator over night. In the morning let it sit on the counter to come to room temperature, then cook it in the Crockpot.

Calories per cup: 220, Fat: 1.2, Sodium: 718, Potassium: 175, Carbs: 32, Fiber: 9, Sugar: 5, Protein: 21

Nutrition Information

Serving size: A little over 1 cup

Wordpress Recipe Plugin by EasyRecipe