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Slow-Cooker Southwestern Chicken Chili

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin’.

Slow-Cooker Southwestern Chicken Chili

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 1 cup chopped onions (2 medium)
  • 1 medium green bell pepper, chopped (1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons cornmeal
  • 2 tablespoons chili powder
  • 3 teaspoons dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 jar (16 oz) medium picante sauce
  • 1 can (15 to 16 oz) pinto beans, undrained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • Sliced green onion, if desired

Instructions

  • Step 
    1
    In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
  • Step 
    2
    In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
  • Step 
    3
    Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.

Nutrition

340 Calories
9g Total Fat
29g Protein
35g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
340
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
820mg
34%
Potassium
1010mg
29%
Total Carbohydrate
35g
12%
Dietary Fiber
10g
41%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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