Monday, March 10, 2014

Crock Pot Santa Fe Chicken Chili

This has probably got to be one of the simplest Chicken Chili recipes I have ever made. I was certainly happy about that because my day was non stop busy. It was so nice to come home and not have to do anything except spoon the chili into bowls and add a little shredded cheese and sour cream. My kind of meal!

Crock Pot Santa Fe Chicken Chili
Serves 4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

16 oz. boneless skinless chicken (I used tenderloins)
1 pkg. Lawrys Southwest Chicken Seasoning
1 14 oz. can diced tomatoes, undrained
1 8oz. can tomato sauce
1/2 cup fat free low sodium black beans, drained
1 cup corn
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Add the beans, corn, and diced tomatoes.

In a small bowl mix together seasoning mix and tomato sauce. Pour over chicken mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving break apart chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!


  1. I love Santa Fe Chicken but have never had it in Chili form. Pinning!

  2. This looks and sounds awesome! I found you through the Simple Supper Tuesday link party! Hope you'll stop by and check out my Chocolate Strawberry "Fluffy Fool" or my Deconstructed Reuben Salad! :)

  3. Thank You! I'll be sure to stop by and check out your delicious recipes!

  4. Super YUM Bridget. I love Tex Mex foods and this looks awesome! Thank you so much for sharing at Simple Supper Tuesday.

  5. I love easy recipes like this! It looks delicious! 


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