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Black Bean Chicken Taco Chili

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Ingredients:

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1 1/2 lbs Boneless Skinless Chicken Breasts+ Add to Shopping List
15 oz Can Corn, drained+ Add to Shopping List
15 oz Can Black Beans, drained and rinsed+ Add to Shopping List
15 oz Can Petite Diced Tomatoes, do not drain liquid+ Add to Shopping List
1 Yellow Onion, chopped+ Add to Shopping List
1 Green Bell Pepper, chopped+ Add to Shopping List
1 Jalapeño, chopped+ Add to Shopping List
3 Garlic Cloves, minced+ Add to Shopping List
2 Tsp Salt+ Add to Shopping List
1 Tsp Ground Black Pepper+ Add to Shopping List
1/4 Tsp Red Pepper Flakes+ Add to Shopping List
1 1/2 Tsp Chili Powder+ Add to Shopping List
1/4 Tsp Cayenne Pepper+ Add to Shopping List
2 1/2 Cups Chicken Broth+ Add to Shopping List
Shredded Monterey Jack Cheese, for topping+ Add to Shopping List
Sour Cream, for topping+ Add to Shopping List
Tortilla Chips+ Add to Shopping List

Directions:

  1. In the bowl of a 5-6 quart slow cooker, add the thawed, raw chicken. Top with all remaining ingredients.
  2. Cover and cook on high for 4 hours or low for 8 hours.
  3. Remove the chicken and shred, and return to the slow cooker. Mix together.
  4. Serve with shredded cheese, Tortilla chips, and Sour Cream.
Course: Dinner, Lunch, Poultry, Soup
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