Slow-Cooker Southwestern Chicken Chili

Slow-Cooker Southwestern Chicken Chili

Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin’.

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

6

servings

1
cup chopped onions (2 medium)
1
medium green bell pepper, chopped (1 cup)
3
cloves garlic, minced
3
tablespoons cornmeal
2
tablespoons chili powder
3
teaspoons dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon salt
1 1/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
jar (16 oz) medium picante sauce
1
can (15 to 16 oz) pinto beans, undrained
1
can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired
  1. In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
  2. In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
  3. Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip:
Chicken thighs, with their higher fat content, are better cooked in the slow cooker than lower fat chicken breasts. Breasts, which become tough and dry with long, slow cooking, are best used in recipes with minimal cooking time.

Nutrition Information:

1 Serving (1 1/3 Cups)
  • Calories 340
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 820mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 10g,
    • Sugars 6g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.