Chicken and Corn Chili Delight
Ingredients Needed
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4 skinless, boneless chicken breast halves
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1 (16 ounce) jar salsa
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2 teaspoons garlic powder
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1 teaspoon ground cumin
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1 teaspoon chili powder
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salt and ground black pepper to taste
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1 (15 ounce) can pinto beans
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1 (11 ounce) can Mexican-style corn
Cooking Instructions
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The night before, add chicken and salsa to the slow cooker. Season with garlic powder, cumin, chili powder, salt, and pepper. Set the cooker to Low and let it cook for 6 to 8 hours.
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About 3 to 4 hours before serving, remove the chicken from the slow cooker, place it on a cutting board, and shred it using two forks. Return the shredded chicken to the cooker.
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Add the pinto beans and corn to the cooker. Allow the chili to simmer until you're ready to serve.
Nutritional Information (per serving)
| 188 | Calories |
| 2g | Fat |
| 23g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 3% |
| Cholesterol 41mg | 14% |
| Sodium 1012mg | 44% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 20g | 41% |
| Vitamin C 3mg | 4% |
| Calcium 54mg | 4% |
| Iron 2mg | 11% |
| Potassium 467mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5