Wednesday, October 30, 2013

Southwestern Chicken Chili

Now that it's getting cold out I find more and more that the people I know, including myself, are craving warm hearty foods.

I personally love a big bowl of chili in the fall and winter months with a slice of garlic toast for dipping.
With that being said, here's a "clean eating" Southwestern Chicken Chili recipe that will not only keep you nice and full, you'll also be warm and cozy. An added bonus is that  there are only 292 calories in each 1 cup serving...Wow!

(Makes approximately 10 cups)


  • 4 raw, boneless, skinless chicken breasts (about 8 oz. each)
  • 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (28 ounce) can diced tomatoes in juice, low sodium is best
  • 1 pound frozen and thawed organic corn (organic to avoid GMO corn)
  • 1 (12 ounce) jar of your favorite salsa, no sugar added


  1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
  2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

I'll be making this for dinner tonight. You should try it too!

Take Care,


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