CHICKEN and CORN CHILI
"Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder".
4 boneless, skinless chicken breast
1 (16-oz.) jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt to taste
black pepper to taste
1 (11-oz.) can Mexican-style corn
1 (15-oz.) can pinto beans
Place chicken and salsa in a slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on LOW setting.
About 2-3 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and pinto beans into the slow cooker. Simmer until ready to serve.
Yield: 6 servings.
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