Mexican Chicken And Black Bean Chili



Prep time: 15 minutes
Cook time: 360 minutes
Total time: 375 minutes

This hearty, easy-to-make chili comes together in about 15 minutes. Shop for all the ingredients at the same time to ensure smooth preparation.



1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks 1 large onion, chopped 1 tablespoon minced raw garlic (from a jar) Two 10-ounce cans diced tomatoes with lime juice and cilantro One 19-ounce can mild green or red enchilada sauce One 7-ounce can chopped green chilies Three 15-ounce cans black beans, rinsed and drained One 28-ounce can diced tomatoes 1 teaspoon salt 1/2 teaspoon pepper 1-pound bag frozen corn



Mix all the ingredients except the corn together in a slow cooker, stirring well to blend.
Cook for 6 hours on high.
Stir in the corn (the corn will thaw almost instantly), and serve hot. (Makes 8 to 10 servings)



Tortilla chips, shredded cheddar or Monterey Jack cheese, sour cream, and chopped avocados all make great toppings.


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