Southwestern Chicken Chili
Prep time
Total time
A deep, slightly spicy, healthy, thick chili made with corn, black beans and chipotle peppers.
Serves: 8 servings
  • 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‚Äôs, 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
  1. In a crockpot add the chicken and the rest of the ingredients. Stir until combined.
  2. 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.
  3. Optional toppings: cheese, greek yogurt, avocado, diced tomatoes, tortilla chips
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
Recipe by PB + P Design at