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3-bean Mexican chili
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3-Bean Mexican Chicken Chili

Prep Time15 minutes
Cook Time8 hours
Servings: 10
Course Dinner
WW Points0
Calories294kcal
Author: Lisa

Equipment

  • Crockpot

Ingredients

  • 2 lb boneless skinless chicken breast
  • 1¼ c beef or chicken stock
  • 1 28 oz can diced tomatoes in juice (I used DeLallo)
  • 1 4 oz can fire-roasted mild diced green chiles (I used Ortega)
  • 1 11 oz can corn, drained
  • 1 15½ oz can black beans, drained and rinsed
  • 1 15½ oz can pinto beans, drained and rinsed
  • 1 15½ oz can dark red kidney beans, drained and rinsed
  • 2 packets Sazon Goya Seasoning, Coriander & Annatto
  • 2 tbsp taco seasoning mix (I used McCormick)
  • 1 tbsp Mexican Chili Powder
  • 1 tsp ground cumin
  • ¼ c Goya Sofrito
  • ½ c Shortcut Salsa (I used my homemade recipe, but you can use what you have on hand)
  • ¼ c diced celery
  • ¼ c diced jalapeno pepper, optional

Instructions

  • Add all ingredients to crockpot and cook on low for 6-8 hours or high for 4-6 hours.
  • At the end of the cooking time, remove chicken breast and use to forks to shred, then stir back into chili.
  • Serve with your favorite toppings!

Nutrition

Serving: 1.25c | Calories: 294kcal | Carbohydrates: 35g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 2010mg | Potassium: 857mg | Fiber: 9g | Sugar: 9g | Vitamin A: 608IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg