Flavors of the southwest go into this slow cooked chili made with chicken, kidney beans, corn, and tomatoes.
1 1/2 medium chopped onions
3 medium chopped plum tomatoes
2 cloves minced garlic
2 cups fat-free low-sodium chicken broth
2 cups cooked, shredded, chicken breast
1 can (15 ounce size) kidney beans with liquid
1 can (15 ounce size) sweet corn with liquid
1 can (6 ounce size) tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup chopped cilantro (optional)
In a slow cooker or Crock-Pot, add all ingredients except cilantro, combine well, and turn on high setting for two hours.
Reduce to low setting and cook for additional 5 hours, stirring occasionally, until vegetables are tender.
Ladle into soup bowls and garnish each serving with 2 tablespoons chopped cilantro (optional). Serve immediately.
rfrmarybeth
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reviews & comments
September 22, 2007
An ok chicken chili. As has been mentioned the spice quotient is a little off. It needs more chili powder and cumin.
September 17, 2007
Very tasty dish. The family loved it with cornbread and fruit salad. Found it interesting that no salt was in the recipe and what do you know? No salt was needed! Could use a little more cumin and chili pepper to liven it up a bit but otherwise a very simple, fun, and filling meal.