Chicken and Corn Chili

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Step: 1

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

Step: 2

About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

Step: 3

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Per Serving: 188 calories; protein 20.4g; carbohydrates 22.6g; fat 2.3g; cholesterol 40.6mg; sodium 1012.4mg.

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