2 boneless, skinless chicken breasts
1 jar salsa– we love Sam’s Choice Black Bean and White Corn
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 can Mexican-style corn
1 can pinto beans
Place chicken and salsa in the crock pot the night before you want to eat this chili. In the morning, season the chicken and salsa mixture with garlic powder, cumin, chili powder, salt and pepper. Cook on low for 6-8 hours. About 2-3 hours before you want to eat, shred the chicken with two forks then place back in the slow cooker. Add the corn and pinto beans, continue cooking. Simmer until ready to serve. We like it with sour cream and shredded cheese on top and we eat it with tortilla chips. You can add all kinds of toppings to this – be creative. It’s fantastic anytime of the year!
Wednesday, April 28, 2010
Chicken Corn Chili
Mmmm...this is so yummy! In fact, it's on my menu for this weekend. Can't wait!