Name: Southwestern Chicken Chili
Ingredients: 3 chicken breasts; 3 cans petite diced tomatoes (Use some with added flavor – I used 1 can w/ sweet onion, 1 can w/ green chilies, and 1 can with chipotle chilies); 2 cups medium salsa; 1 (14.5 oz) can corn, undrained; 2 (14.5 oz.) cans black beans, drained and rinsed; 1 pkg ranch seasoning; 1 pkg taco seasoning; Whatever toppings you like – shredded cheese, sour cream, tortilla chips or strips, avocado, cilantro, etc.

Ingredients

Units Scale

3 chicken breasts
3 cans petite diced tomatoes (Use some with added flavor – I used 1 can w/ sweet onion, 1 can w/ green chilies, and 1 can with chipotle chilies)
2 cups medium salsa
1 (14.5 oz) can corn, undrained
2 (14.5 oz.) cans black beans, drained and rinsed
1 pkg ranch seasoning
1 pkg taco seasoning
Whatever toppings you like – shredded cheese, sour cream, tortilla chips or strips, avocado, cilantro, etc.

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Instructions

Combine all on the ingredients in your crock pot on low for 4-5 hours. Remove chicken from the pot and shred. Place shredded chicken back into the crock pot and stir to combine. Serve chili in bowls topped with desired toppings.