We’ve arrived! It’s officially soup season and I have a super simple and easy recipe for you today. For those of you that have had slow cooker salsa chicken, this is a lot like that with the addition of beans, corn, and some fresh cilantro and lime to brighten it up.
There’s not a whole lot that tops a bowl of hot, filling chili when it’s chilly. It’s chilly time chili. Chili chilly.
Alright, I’ll stop.
Top this salsa chicken chili with some tortilla chips, shredded cheese, a little sour cream and even some avocado. Everything is better with avocado.
- 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
- 1/4 C taco seasoning
- 1 can corn (14.5 oz) drained, or 1 1/2 C frozen corn kernels
- 1/2 C fresh cilantro, chopped
- 1 fresh lime, juiced
- 1 tbsp masa harina corn flour, optional
- 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.
by Heather Cheney
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