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Mexican Chicken Chili
5
from 1 vote
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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!