Chicken Salsa Chili
Chicken Salsa Chili cooked in a slow cooker is light, fresh and delicious. Just dump in the ingredients and come home to an easy dinner. It's great to have on hand for a snow day or for watching your favorite football game.
- 2 chicken breasts skinless, 1 lb
- 3 cups fresh salsa divided
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 bell peppers diced
- 2 cups fresh/frozen corn 2-3 ears
- 1 jalapeno seeds removed, diced
- 4 ounces cream cheese
- 8 ounces pepper jack cheese 2 cups
Place the chicken breasts in the slow cooker. Top with 1 1/2 cups salsa, 1 1/2 cups water, cumin, chili powder and salt. Cover and cook on low for 6 hours. When done, use 2 forks to shred the chicken and return it to the slow cooker.
Once the chicken is done, place olive oil in a skillet over medium high heat. Add bell peppers and let cook without stirring for 2-3 minutes, turn and continue to cook until slightly softened. Remove and do the same with the corn and jalapeño. Add all to the slow cooker with remaining salsa, cream cheese and 1 cup of water. Cover and cook an additional 30 minutes until the cheese has melted. Top with pepper jack cheese prior to serving.
Calories: 315kcal | Carbohydrates: 19g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1108mg | Potassium: 728mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1992IU | Vitamin C: 46mg | Calcium: 265mg | Iron: 2mg