“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
Nutrition Calories: 340 | Fat: 7g | Carbs: 32g | Sugar: 6g | Protein: 30g