Chicken Chili

(1)
  • Number of Servings: 17
Ingredients
1 onion, chopped1 lb pinto beans (or white beans) pre-soaked1 15-oz can black beans (I omitted them in mine, had enough beans already)1 15-oz can corn1 8-oz can tomato paste4 c chicken broth2 10-oz cans diced tomatoes with green chilies, blended1 T salt2 t black pepper1/4 t cayenne pepper4 large boneless, skinless chicken breastPlace all items in crock pot. Cook on warm for 5-7 hours.Remove chicken and shred, then put chicken back in soup and cook another 2 hours. Top with cheddar cheese and crushed tortilla chips.
Directions


Number of Servings: 17

Recipe submitted by SparkPeople user SONNYNERIK.

Servings Per Recipe: 17
Nutritional Info Amount Per Serving
  • Calories: 196.8
  • Total Fat: 1.4 g
  • Cholesterol: 32.1 mg
  • Sodium: 1,090.7 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 7.8 g
  • Protein: 20.2 g

Member Reviews
  • MEGNMARRS
    How much chicken do you add? Can you add it frozen or does it need to be thawed? It's not listed in the ingredients - it's only mentioned in the directions. - 10/11/10

    Reply from SONNYNERIK (10/13/10)
    Wow, I can't believe I forgot to list the chicken. I put in 4 frozen chicken breasts. It turned out great. Super easy to shred the tender chicken.

  • BOOPERS4ME
    I made this and put in 5 raw chicken breasts and it turned out great ! - 10/12/10
  • JMPM59
    sounds good, but need to know how much chicken you use. - 10/11/10

    Reply from SONNYNERIK (10/13/10)
    Wow, I can't believe I forgot to list the chicken. I put in 4 frozen chicken breasts. It turned out great. Super easy to shred the tender chicken.