Ingredients for Chicken And Corn Chili
- Boneless Skinless Chicken Breast Halves
- 1 (24-ounce) jar salsa
- 2 tsp garlic powder
- Ground Cumin
- 2 tbsp chili powder
- 1 tsp salt
- Ground Black Pepper
- Mexican Style Corn
- 1 (15-ounce) can pinto beans (drained and rinsed)
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How to Make Chicken And Corn Chili
- Place 1.5 lbs boneless, skinless chicken breasts and 1 (24-ounce) jar of your favorite salsa in the slow cooker the night before.
- Season generously with 2 tsp garlic powder, 1 tbsp ground cumin, 2 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
- Approximately 3-4 hours before serving (or when chicken is easily shredded), remove the chicken from the slow cooker and shred with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in 1 (15-ounce) can of pinto beans (drained and rinsed) and 1 (15-ounce) can of whole kernel corn (drained).
- Simmer for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning as needed before serving.
- 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