Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Lime wedges and cilantro for serving
Instructions
- In a crockpot, combine all ingredients: shredded chicken, white beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, and chicken broth.
- Season with salt and pepper. Stir well to combine everything thoroughly, ensuring the spices are evenly distributed.
- Cover and cook on low for 360 to 480 minutes or high for 180 to 240 minutes. The longer you cook, the more the flavors will meld together.
- Serve hot, garnished with lime wedges and fresh cilantro for a burst of freshness.
Notes
For convenience, use rotisserie chicken. Adjust spices to taste and stir in cream cheese or sour cream for creaminess.
- Prep Time: 15 minutes
- Cook Time: 360-480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg