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Chicken chili garnished with chopped cilantro and avocado.
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5 from 6 votes

Slow Cooker Southwest Chicken Chili

Course Soup, Stew, & Chili
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 bowls
Calories 218kcal
Author Kristine Underwood

Ingredients

  • 3 chicken breasts
  • 1 yellow onion (chopped)
  • 8 ounces diced green chilis (from a can)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 2 cans Great Northern Beans (rinsed and drained)
  • 1 can corn
  • 1-2 TBS lime juice (fresh squeezed)
  • cilantro, avocado and tortilla strips (for serving)

Instructions

  • In the crock of your Crock-pot place chicken breasts.
    3 chicken breasts
  • Add the onion, green chilis, spices, beans, and corn.
    1 yellow onion, 8 ounces diced green chilis, 1 tsp cumin, 1 tsp oregano, 1/2 tsp paprika, 1 tsp sea salt, 1/2 tsp black pepper, 2 cans Great Northern Beans, 1 can corn
  • Pour in the chicken broth and stir gently to mix everything well.
    2 cups chicken broth
  • Cover and cook chicken chili on high for 2-3 hours or 4-6 hours on low.
  • Before serving, pull out the chicken breasts and shred them into bite size pieces. Return shredded chicken to the chili. Stir to combine.
  • Squeeze in lime juice and mix well.
    1-2 TBS lime juice
  • Ladle the chili into bowls and top with chopped cilantro, avocado and tortilla strips.
    cilantro, avocado and tortilla strips
Notes
*The nutritional information is for the prepared chicken chili only, not for any additional toppings.
Nutrition
Serving: 1 bowl | Calories: 218kcal | Carbohydrates: 19g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 962mg | Potassium: 671mg | Fiber: 3g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 2mg