| 6 | skinless chicken thighs (1 1/2 lb) |
| 1 | large onion, chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 1 3/4 | cups Progresso® chicken broth (from 32-oz carton) |
| 1 | teaspoon ground cumin |
| 1 | teaspoon dried oregano leaves |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon red pepper sauce |
| 2 | cans (15 to 16 oz each) great northern beans, drained, rinsed |
| 1 | can (11 oz) Green Giant® Niblets® white shoepeg corn, drained |
| 3 | tablespoons lime juice |
| 2 | tablespoons chopped fresh cilantro |
Serve with...
Smoky Chipotle Cornbread
Total Time:
45 min
| 1. | Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. |
| 2. | Cover; cook on Low heat setting 4 to 5 hours. |
| 3. | Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot. |
|
| If you can't find white shoepeg corn, you can use regular Green Giant® Niblets® whole kernel corn. |
|
| If you like chili with a little kick, increase the red pepper sauce to 1/2 teaspoon. |
Nutrition Information:
270 ( 50); 5g ( 1 1/2g, 0g); 35mg; 470mg; 33g ( 7g, 3g); 23g 0%; 6%; 10%; 30% 2 ; 0 ; 0 ; 2 1/2 ; 1/2 2