Mexican Chicken Chili


  • 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


  1. Combine all ingredients in a slow cooker and set on low for at least five hours.
  2. Prior to serving, shred the chicken breasts in the chili. Serve, topping with any desired toppings or leaving as-is!
Nutrition Facts
Mexican Chicken Chili
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.