Southwest Chicken Chili
This is one of my favorite things to make. I hardly ever use my slow cooker, but it was really nice to do it all and then just walk away!
2 small packages of chicken breast cutlets
I used kidney, pinto & black (1 can ea)
1 can Rotel
1 can corn
I small can tomato paste
1 box/can low sodium chicken broth
1 diced bell pepper
1 diced small onion
1 diced (seeded) Jalapeño (optional, but not as spicy as you’d think!)
Chili Powder (lots of it)
Cayenne (don’t overdo this one if you don’t want it too spicy.)
(All to taste, but don’t be scared! I never measure anything when cooking, but you do you!)
I ended up adding more salt once the chicken was cooked since I used low sodium chicken broth. I find this makes it easier to monitor. It’s always easy to add more, but you can’t take it away!
Combine everything in your slow cooker. I always use a liner which makes cleanup a breeze! Cooking time all depends on your cooker, but mine was on high for about 3.5 hours.
Once your chicken is done, remove the cutlets from your chili and shred using two forks (or your hands tbh!).
Add the chicken back to your pot and let simmer. Always do a little taste test to check your heat and salt. I ended up adding a little more salt to mine, but left out the cayenne so the babies can enjoy it. I did add some cayenne to my bowl!
Serve in a bowl with some shredded cheese and a dollop of sour cream! We enjoyed ours with some scoop style tortilla chips.
This whole meal cost roughly $12 and will provide so many portions!
Send me a pic if you decide to make this!