This chili is so rich with flavors that you will definitely want to make some extra to have on hand when you are next craving some South of the Border cuisine.
Ingredients Needed:
- 2-3 Boneless Skinless Chicken Breasts
- 2 cans (14.5 oz) black beans, undrained
- 1 can (14.5 oz) pinto beans, undrained
- 2 C jarred salsa
- ¼ C taco seasoning
- 1 can corn (14.5 oz) drained, or 1½ C frozen corn kernels
- ½ C fresh cilantro, chopped
- 1 fresh lime, juiced
- 1 tbsp masa harina corn flour, optional
How To Prepare:
- Place chicken, beans, salsa, corn, and taco seasoning in a slow cooker, stir to combine and set to cook for 4 hours on HIGH.
- Remove chicken from the chili and shred.
- If you'd like the chili a little thicker, stir in 1 tablespoon of masa harina, cover the slow cooker and cook an additional 10 minutes.
- Stir shredded chicken, cilantro and lime juice into the chili and serve with chips, sour cream, and shredded cheese.
Take our advice and if you have a large crock pot, double up on the ingredients because this chili freezes and reheats great! Also, make sure that you only use boneless breasts because the chicken can break apart easily during cooking.
Article Source: Heather Likes Food
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