Chicken and Corn Chili

Chicken and Corn Chili
Makes 6
Prep 10 m
Slow Cook on HIGH for 4 hours or LOW for 6 hours



  1. 1 of 3 In a 5- to 6-quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp of the cumin and 1/4 tsp each of the cayenne and salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  2. 2 of 3 During the last 30 minutes of cooking, remove chicken to a cutting board and shred. Return chicken to slow cooker with remaining 1/4 tsp each of the cumin and cayenne, the tomatoes, corn and beans. Gently mash some of the beans against side of bowl to thicken chili. Stir in cornmeal and remaining 1/2 tsp salt.
  3. 3 of 3 Sprinkle with Monterey Jack, if using.
Nutrition Information for Chicken and Corn Chili
Servings Per Recipe: 6
Per Serving: 287 kcal cal., 45 mg chol., 3 g Fat, total, 38 g carb., 1 g sat. fat, 27 g pro., 9 g fiber, 736 mg sodium