1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained (fire roasted)
2 cups frozen corn (frozen gold & white corn)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth (1/2 can)
1 can (4 ounces) chopped green chilies (omitted)
2 tablespoons chili powder (1 1/2T)
1 tablespoon ground cumin
1/2 teaspoon salt (omitted)
1/4 teaspoon cayenne pepper (1/8t)
Add the following to taste
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained (fire roasted)
2 cups frozen corn (frozen gold & white corn)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth (1/2 can)
1 can (4 ounces) chopped green chilies (omitted)
2 tablespoons chili powder (1 1/2T)
1 tablespoon ground cumin
1/2 teaspoon salt (omitted)
1/4 teaspoon cayenne pepper (1/8t)
Add the following to taste
smoked paprika
diced red & green bell peppers
diced white onions
minced garlic
Directions
1. In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
diced red & green bell peppers
diced white onions
minced garlic
Directions
1. In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
original recipe (black text) and picture from tasteofhome.com
purple text additions/omissions I made
