“Commit your work to the Lord. ” – Proverbs 16:3
Chicken breasts slow-cooked with black beans, pinto beans, corn, diced tomatoes, and bold spices, finished with fresh lime. A vibrant, hands-off chili with serious Southwestern flair.
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup tomato sauce
- 2 tsp chili powder
- 1½ tsp cumin
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp salt
- ½ tsp black pepper
- Juice of 1 lime
Instructions
Add all ingredients except lime to slow cooker. Stir gently to combine.
Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours. Shred chicken with two forks and return to pot.
Stir in lime juice. Serve hot with cilantro if desired.
Nutrition
Per Serving (approximate)
340
Calories
30g
Protein
32g
Carbohydrates
7g
Fat
6g
Sugar
Nutrition Calories: 340 | Fat: 7g | Carbs: 32g | Sugar: 6g | Protein: 30g