This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.
Ingredients
- 2 pounds skinless , boneless chicken breast halves, cubed
- 1 , 14.5 ounce
- 5 , 14 ounce
- 2 , 14 ounce
- 2 , 4 ounce
- 1.5 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1.5 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 1 tablespoon dried minced onion , or to taste
Instructions
-
1
Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
-
2
Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
Nutrition Facts
Per serving
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