Monday, March 4, 2013

"Mexican" Chicken Chili

I had a lot of leftover shredded chicken from chicken tacos and decided some "Mexican" chicken chili would take care of it. I love this because it has lots of fiber and protein and it meant not cooking for a few days in the hotel. This was a super easy slow cooker dinner that made lots of leftovers and was a big hit.

1 can Rotel tomatoes with chiles
1 can stewed tomatoes
1 can tomato paste
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can sweet corn, whole kernel
1 pack of taco seasoning (or homemade!)
3 chicken breasts, shredded (I used leftover chicken from chicken tacos earlier in the week. I cooked the chicken in the slow cooker with a jar of salsa verde on high for 3 hours)

Combine all ingredients in the slow cooker except for the chicken and cook on low for 8 hours. Stir in the shredded chicken and let it cook for about 15 more minutes. Easy as that!

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