Mexican Chicken Chili
Mexican Chicken Chili might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 268 calories, 24g of protein, and 6g of fat per serving. This recipe serves 6 and costs $1.71 per serving. This recipe is typical of American cuisine. It will be a hit at your The Super Bowl event. 1702 people have made this recipe and would make it again. This recipe from Taste of Home requires canned black beans, canned diced tomatoes, skinless boneless chicken breasts, and cayenne pepper. From preparation to the plate, this recipe takes about 5 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. Similar recipes include Soup Nazi’s Mexican Chicken Chili, Slow-Cooker Mexican Chicken Chili, and Slow Cooker Mexican Chicken Chili.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 300 minutes
Ingredients:
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon canola oil
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons chili powder
2 cups frozen corn
1 can (4 ounces) chopped green chilies
1 tablespoon ground cumin
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
Equipment:
frying pan
slow cooker
Cooking instruction summary:
Directions In a small skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Yield: 6 servings. Originally published as Mexican Chicken Chili in Simple & DeliciousMarch/April 2010, p18 Nutritional Facts 1-1/3 cups equals 254 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 843 mg sodium, 31 g carbohydrate, 8 g fiber, 23 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small skillet, brown chicken in oil.
2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
Nutrition Information:
covered percent of daily need
