Chicken And Corn Chili Recipe

This slow cooker Chicken and Corn Chili recipe is a flavor explosion! Tender chicken, sweet corn, and hearty pinto beans simmer in a rich and spicy salsa-based broth, seasoned with cumin and chili powder. Perfect for a cozy night in or a crowd-pleasing game day meal. Get ready for unbelievably tender chicken and a chili that's bursting with flavor after just a few simple steps!

Prep Time 15 mins
Cook Time 735 mins
Calories 255.4 kcal
Protein 51g
Rating 4.0 (1 Reviews)
Chicken And Corn Chili 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken And Corn Chili

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How to Make Chicken And Corn Chili

  1. Place 1.5 lbs boneless, skinless chicken breasts and 1 (24-ounce) jar of your favorite salsa in the slow cooker the night before.
  2. Season generously with 2 tsp garlic powder, 1 tbsp ground cumin, 2 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Cook on low for 6-8 hours, or on high for 3-4 hours.
  4. Approximately 3-4 hours before serving (or when chicken is easily shredded), remove the chicken from the slow cooker and shred with two forks.
  5. Return the shredded chicken to the slow cooker.
  6. Stir in 1 (15-ounce) can of pinto beans (drained and rinsed) and 1 (15-ounce) can of whole kernel corn (drained).
  7. Simmer for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning as needed before serving.
  8. Serve hot with your favorite chili toppings such as shredded cheese, sour cream, avocado, or chopped cilantro.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

10g

Fat

3g

Carbs

11g

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