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–+ servings
A bowl of Tex Mex Chicken Chili.

Crock Pot Tex-Mex Chicken Chili

Arlene Mobley - Flour On My Face
Crock Pot Tex-Mex Chili recipe is perfect dinner any time. But it will warm you up on a cool Fall night. I'm looking forward to the cooler temperatures of Fall!
5 from 2 votes
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Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
Course Main Dish
Cuisine Tex Mex
Servings 6 servings
Calories 558 kcal

Ingredients  

  • 2 pounds boneless (skinless chicken breasts, whole or cut into bite size pieces)
  • 28 oz Mexican style stewed tomatoes (2 cans)
  • 15 oz canned corn kernels (drained well)
  • 15 oz black beans (drained and rinsed)
  • 15 oz pinto beans with liquid
  • 10 oz cheddar cheese soup (or a gluten free substitution if needed)
  • 1 tablespoon chili powder
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 ½ cups shredded cheese
  • 2 tablespoons Sour cream (optional)
  • 2 tablespoons Shredded cheese to top each serving (optional)
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Instructions 

  • Place all the ingredients except the shredded cheese into a 6 quart crock pot slow cooker.
  • Cook on high for 4 hours or on low for 6 hours.
  • Top each serving with a dollop of sour cream and ¼ cup of shredded cheese (optional)

Nutrition

Serving: 1ServingCalories: 558kcalCarbohydrates: 49gProtein: 52gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 124mgSodium: 1427mgPotassium: 1630mgFiber: 12gSugar: 9gVitamin A: 1086IUVitamin C: 14mgCalcium: 298mgIron: 6mg
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