Optional toppings: Additional cilantro, shredded cheese, chopped green onions, thinly sliced red onions, sour cream.
If you don’t have a slow-cooker, you can also use a large oven-safe pot. Simmer on the stovetop at 350°, stirring occasionally, for 3 hours.
This chicken chili recipe has unmistakable Mexican flavors, which is what makes it my ultimate favorite chili recipe. Bonus: it's super healthy and freezes well.
2 boneless skinless chicken breasts
1 x 16 oz. can black beans
1 x 16 oz. can kidney beans
1 medium chopped yellow onion
1 chopped green bell pepper
10 oz. pkg. frozen corn
1 x 8 oz. can tomato sauce
1 x 28 oz. can diced tomatoes
1/4 C chopped fresh cilantro
2 tsp. Rockerbox Garlic Flakes
2.5 Tbsp. Rockerbox Fiesta Mix
1 tsp. salt
Combine all ingredients except the chicken and cilantro in slow-cooker. Stir to combine. Place uncooked chicken on top and cover. Cook on low for 6 hours or high for 4 hours, stirring occasionally.
30 minutes before serving, pull the chicken breasts apart with two forks. Stir shredded chicken into slow-cooker and continue cooking. Top with fresh cilantro or any other desired toppings. Pairs well with cornbread or tortilla chips.