Tuesday, November 8, 2016

Southwest Chicken Chili

I seem to go through what I consider Chili "phases" and right now is one of them. Now that the weather is starting to get colder why not make a big ole batch of chili! This Southwest Chicken Chili is super easy and super tasty. I made mine in the slow cooker but stove top is pretty easy too. Top with your favorite chili fixins and dinner is served!

Southwest Chicken Chili
Serves 6
Cal 160, Carbs 9.1, Fat 2.5, Fiber 1.5, Protein 25.3

1.5 lbs boneless skinless chicken
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne pepper
1 can diced tomatoes with green chilies, undrained
1 cup white beans, rinsed
1 cup low sodium chicken broth
1/2 cup corn
1/2 cup shredded american cheese (or velveeta if you prefer)

Arrange chicken in bottom of crock pot. Sprinkle dry seasonings over the chicken. Add in the remaining ingredients, except for cheese. Cover and cook for 4-5 hours.

Remove lid and stir in cheese. Continue cooking an additional 10-15 minutes or until cheese is melted.

Break chicken into piece and ladle into bowls. Top with any additional toppings of your choice. Enjoy!


  1. Your Southwest Chicken Chili looks delicious and thanks so much for sharing with Full Plate Thursday. Hope you had a great week and come back soon!
    Miz Helen


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