Mexican Chicken Chili

Prep Time: 30 Minutes

Cook Time: 300 Minutes

Ready In: 330 Minutes

Servings: 6

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip.

Ingredients:

1 pound boneless skinless chicken breasts, cubed

1 tablespoon canola oil

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cups frozen corn

1 can (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:

1. 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.

By RecipeOfHealth.com