Slow-Cooker Southwestern Chicken Chili

Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin’.

  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 13
  • servings 6

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
  • 1 In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
  • 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.
  • 3 Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    340
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    10g
    10%
      Sugars
    6g
    6%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    40%;
    Calcium
    15%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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