Slow-Cooker Mexican Chicken Chili

  • Prep Time 10 min
  • Total Time 7 hr 10 min
  • Servings 6

Ingredients

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™ 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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
860mg
36%
Total Carbohydrate
47g
16%
Dietary Fiber
13g
52%
Sugars
10g
Protein
31g
% Daily Value*:
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.