This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.
Ingredients
- 2 pounds skinless, boneless chicken breast halves, cubed
- 1 (14.5 ounce) can chicken broth
- 5 (14 ounce) cans navy beans, rinsed and drained
- 2 (14 ounce) cans white corn, drained
- 2 (4 ounce) cans chopped green chilies
- 1 ½ teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 tablespoon dried minced onion, or to taste
Directions
Step 1
Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
Step 2
Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
Cook’s Note:
Top with oyster crackers, shredded Colby-Jack cheese, sour cream, and green chilies.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 474 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 5% |
Cholesterol60mg | 20% |
Sodium2063mg | 90% |
Total Carbohydrate69g | 25% |
Dietary Fiber15g | 54% |
Total Sugars2g | |
Protein43g | |
Vitamin C27mg | 136% |
Calcium143mg | 11% |
Iron6mg | 35% |
Potassium1101mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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