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Slow-Cooker Mexican Chicken Chili
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-
Prep
10
min
-
Total
7
hr
10
min
-
Servings
6
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Ingredients
-
1 3/4
lb boneless skinless chicken thighs
-
1
medium onion, chopped (1/2 cup)
-
2
medium stalks celery, sliced (3/4 cup)
-
2
cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
-
2
cans (15 to 16 oz each) pinto beans, undrained
-
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
-
2
teaspoons chili powder
-
1
teaspoon ground cumin
-
1
scoop-shaped corn chips, if desired
-
1/3
cup sour cream
-
2
tablespoons chopped fresh cilantro, if desired
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Steps
-
1
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
-
2
Cover; cook on Low heat setting 7 to 8 hours.
-
3
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
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-
In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 410
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 21%
- Sodium
- 860mg
- 36%
- Potassium
- 1040mg
- 30%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 13g
- 52%
- Sugars
- 10g
- Protein
- 31g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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