Mexican Chicken Chili
Simple ingredients combine to create a healthy Mexican Chicken Chili in your slow cooker.
I looovveee chili. Let me count the ways!
- It’s super versatile – you can make chili about a million different ways.
- Even if you make a vegetarian chili, it usually can please your carnivore friends.
- It’s a very comforting meal.
- It is probably one of the most quintessential slow cooker meals, and you know I love to set it and forget it!
- It’s really easy to sneak extra veggies in! It’s so easy to add things like tomatoes, peppers, onions, corn, and so many more. Plus all the beans = fiber!
I could keep going, but you get the idea. I think a lot of people think of chili as heavy food, and sure, it can be if you’re not using a lean ground meat and if you’re adding a lot of toppings like full fat sour cream, cheese, tortilla chips, etc. But chili can also be pretty healthy, and a great way to sneak in a bunch of lean protein, veggies, and even whole grains. That’s definitely what I tried to do here with this slow cooker Mexican Chicken Chili. I kept it simple, with the only prep required being to chop red bell pepper and open a few cans. It’s also lightened up a bit from traditional chili by using chicken breasts and using a pop of flavor from spices instead of extra fat in the cooking process. (Don’t get me wrong – fat is not bad, I just prefer to add things like avocado to my chili than to use a fattier meat.) Let me know if you guys give this a try. I hope you liked it as much as we did – my husband and I were fighting for the last of the leftovers! (And for the record, like most chili it gets better the longer it cooks and is even better for leftovers!)
Ingredients
- 2 chicken breasts
- 3 14.5 oz cans fire roasted diced tomatoes
- 1 15.25 oz can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup diced red bell pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Optional toppings: avocado sour cream, Greek yogurt, cilantro, baked corn tortilla chips, lime wedge, salsa, onion
Instructions
- Combine all ingredients in a slow cooker and set on low for at least five hours.
- Prior to serving, shred the chicken breasts in the chili. Serve, topping with any desired toppings or leaving as-is!
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