Pantry Raid: Mexican Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1.5-2 pounds of chicken breast, chopped into one inch cubes
  • 1 can black beans
  • 1 can kidney beans
  • 1 can diced tomatoes, no salt added
  • ½ cup fat-free, low-sodium chicken broth (check for gluten)
  • 1 onion, chopped
  • 1 cup frozen or canned corn kernels
  • ¼ cup buckwheat flour
  • 1 4.5 ounce can chopped green chilis
  • ½ tablespoon kosher salt
  • ½ tablespoon cayenne powder
  • ½ tablespoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • Diced jalapenos (optional)
  • Shredded cheddar cheese (optional)
  • Tortilla strips (optional)
Instructions
  1. Chop the chicken and the onions. Add all the ingredients through cumin to the crock pot. It may look like a lot of ingredients but I found everything I needed in my spice rack so hopefully you will too!
  2. Turn on high and cook for four hours.
  3. Check the chili after about three hours, and if it looks soupy, add a little more flour to thicken it up.
  4. After four hours, taste and adjust the seasoning as needed. Top with diced jalapenos and/or cheddar cheese. I also made baked tortilla strips to eat with the chili. Click here for instructions on how to make baked tortilla strips. Easy as pie! Except it's chili...
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/pantry-raid-mexican-chicken-chili/