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Tex-Mex Chicken Chili

By Stephanie Powers
  • 490 minutes
  • Serves

INGREDIENTS

4

Chicken breasts (about 2 lbs), skinless boneless

2 15 ounce cans

Black beans

2 tsp

Garlic powder

2 11 ounce cans

Mexican-style corn

3 cups

Chicken broth

1

jar Wal-mart black bean and corn salsa

1 tsp

Chili powder

1

Salt and pepper

1 tsp

Cumin, ground

1

Slow-cooker liner (optional)