Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1 large green bell pepper chopped
- 1 onion chopped
- 4 garlic cloves minced
- 20 ounces Rotel diced tomatoes and green chilies
- 15 ounces no salt tomato sauce
- 15 ounces black beans rinsed and drained
- 15 ounces kidney beans rinsed and drained
- 12 ounces frozen corn kernels
- 1 ½ cups low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Layer chicken breasts in the slow cooker.
- Add chopped green bell pepper, onion, minced garlic, Rotel, tomato sauce, both beans, and corn over the chicken.
- Pour in the chicken broth and sprinkle with seasonings.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- After cooking, remove the chicken breasts and shred with two forks.
- Return the shredded chicken to the slow cooker and mix well with the chili.
- Serve in bowls with desired toppings.
Notes
Feel free to add more chili peppers for extra heat.
You can substitute ground turkey for chicken for a different flavor.
Serve with cornbread for a classic pairing.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg