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3-Bean Mexican Chicken Chili
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Servings:
10
Course
Dinner
WW Points
0
Calories
294
kcal
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:
1.25
c
|
Calories:
294
kcal
|
Carbohydrates:
35
g
|
Protein:
30
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
59
mg
|
Sodium:
2010
mg
|
Potassium:
857
mg
|
Fiber:
9
g
|
Sugar:
9
g
|
Vitamin A:
608
IU
|
Vitamin C:
6
mg
|
Calcium:
16
mg
|
Iron:
1
mg