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Black Bean Chicken Taco Chili
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Ingredients:
| 1 1/2 lbs Boneless Skinless Chicken Breasts |
| 15 oz Can Corn, drained |
| 15 oz Can Black Beans, drained and rinsed |
| 15 oz Can Petite Diced Tomatoes, do not drain liquid |
| 1 Yellow Onion, chopped |
| 1 Green Bell Pepper, chopped |
| 1 Jalapeño, chopped |
| 3 Garlic Cloves, minced |
| 2 Tsp Salt |
| 1 Tsp Ground Black Pepper |
| 1/4 Tsp Red Pepper Flakes |
| 1 1/2 Tsp Chili Powder |
| 1/4 Tsp Cayenne Pepper |
| 2 1/2 Cups Chicken Broth |
| Shredded Monterey Jack Cheese, for topping |
| Sour Cream, for topping |
| Tortilla Chips |
Directions:
- In the bowl of a 5-6 quart slow cooker, add the thawed, raw chicken. Top with all remaining ingredients.
- Cover and cook on high for 4 hours or low for 8 hours.
- Remove the chicken and shred, and return to the slow cooker. Mix together.
- Serve with shredded cheese, Tortilla chips, and Sour Cream.
| Course: | Dinner, Lunch, Poultry, Soup |
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