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Title: Mexican Chicken Chilli
Categories: Poultry, Vegetables, Beans, Chilies, Herbs
Yield: 6 servings

1 lb Boned, skinned chicken;
- diced
1 tb Oil
29 oz (2 cans) diced tomatoes;
- undrained
2 c Frozen corn
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can chicken broth
4 oz Can chopped green chilies
2 tb Chilli spice mix
1 tb Ground cumin
1/2 ts Salt
1/4 ts Cayenne pepper

In a large skillet, brown chicken in oil. Transfer to a
5 qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on low until chicken is no longer pink,
5 - 6 hours.

Stephanie Rabbitt-Schappacher, West Chester, Ohio

Makes: 6 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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