Southwest Chicken Chili- Slowcooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 medium zucchini coursely chopped 1.5 cups roughly1 can black beans rinsed and drained1 can pinto beans rinsed and drained1 can whole kernel corn drained4 cups 99% fat free chicken broth2 cups thick and chunky salsa1 cup tomato sauce3 cups shredded cooked boneless, skinless chicken breast1 teaspoon pressed or chopped garlic2 tablespoons chili powder1 teaspoon ground cumin
Makes eight 1 and 1/2 cup servings
Boil Chicken breasts in 1 cup chicken broth in a covered microwave dish until they are cooked through- shred with two forks and place in slow cooker along with the remaining broth.
Rinse and drain black and kidney beans place in slow cooker
Coursely chop tomato and zucchini add to slow cooker
add salsa,
add tomato sauce,
add corn (drained)
add 1 teaspoon garlic pressed or chopped
add chili powder and cumin
Set to low and cook for 4 hours.
If you want to cook it faster cook it on high on the stove for about 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user MOMLIFESTYLE.
Boil Chicken breasts in 1 cup chicken broth in a covered microwave dish until they are cooked through- shred with two forks and place in slow cooker along with the remaining broth.
Rinse and drain black and kidney beans place in slow cooker
Coursely chop tomato and zucchini add to slow cooker
add salsa,
add tomato sauce,
add corn (drained)
add 1 teaspoon garlic pressed or chopped
add chili powder and cumin
Set to low and cook for 4 hours.
If you want to cook it faster cook it on high on the stove for about 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user MOMLIFESTYLE.
Nutritional Info Amount Per Serving
- Calories: 230.7
- Total Fat: 1.7 g
- Cholesterol: 36.7 mg
- Sodium: 1,246.2 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 9.3 g
- Protein: 22.6 g
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