Crock Pot Southwest Chicken Chili
This easy crock pot southwest chicken chili recipe features a spicy broth with tender chicken, corn, tomatoes, beans and seasonings.
Equipment
- Sharp knife
- Cutting board
Ingredients
- 1 pound chopped boneless chicken breast
- 4 cups chicken broth
- 2 cans diced tomatoes undrained
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 medium onion finely chopped
- 4 garlic cloves finely minced
- 1 chipotle pepper in adobo sauce finely chopped (adjust to taste for spice level)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
For garnish
- crushed tortilla chips
- chopped cilantro
- shredded cheese
- sour cream
Instructions
- In a slow cooker, combine the chicken, chicken broth, tomatoes, beans, onion, garlic, chipotle pepper and adobo sauce, chili powder, and cumin. Stir to combine.
- Put the lid on the crock pot and cook on Low heat for 6 to 8 hours, or High for 3 to 4 hours.
- Stir well and season to taste with salt and freshly ground pepper.
- Serve garnished with tortilla chips, chopped cilantro, shredded cheese and sour cream, or your favorite toppings. 8 servings.
Notes
Storing: Allow the chili to cool to room temperature, and transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Cool chili to room temperature and portion it into airtight, freezer-safe containers or bags. Label with the date and description, remove excess air, and freeze for up to 2 months.
When ready to enjoy it, thaw overnight in the refrigerator for best results and reheat on the stovetop or in the microwave.
Reheating: Transfer leftover chili to a saucepan and heat over medium, stirring occasionally until it starts to bubble around the edges. If it has thickened during storage, you can add a little water or chicken broth to thin it.
You can also reheat the chili in the microwave at High temperature in a microwave-safe container. Heat in 90-second intervals, stirring after each interval, until chili is hot.
Nutrition
Calories: 429kcalCarbohydrates: 15gProtein: 7gFat: 41gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gCholesterol: 2mgSodium: 601mgPotassium: 498mgFiber: 7gSugar: 6gVitamin A: 455IUVitamin C: 12mgCalcium: 88mgIron: 3mg
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