Southwest Chicken Chili
Bold Southwest flavor, packed with protein.
Chicken, beans, corn, and tomatoes simmer with chili seasoning for seven to eight hours — the spice works into every bite by the time it's done. Empty the cans in before your shift, and it's ready when you're back. One pot, several servings.
Steps
- 1
2 cans chicken
1 can black beans, drained
1 can corn
1 can diced tomatoes
4 cups water or broth
Empty everything into the Crock-Pot with the water. Stir once.
- 2
—
Bonus, if you have it:
Small diced onion
Add now if using — it holds up well over the long cook.
- 3
1 packet chili seasoning
Bonus, if you have it:
Garlic powder
Stir in the seasoning.
- 4
—
Set to low and cook 7–8 hours, unattended.
- 5
—
Bonus, if you have it:
Shredded cheese
Stir well before serving; top with cheese if available.
Make it yours — a note from Taria Camerino
Chicken makes the best chili, especially for kids. This chili goes great with rice or even crushed tortilla chips over the top. If you have some jalapeños, fresh or canned, these make a nice burst of heat.