Healthy Pregnancy Cookbook

Chicken and Corn Chili

Ingredients

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Procedure

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Serves 8. Per Serving: Calories 222; Calories from fat 20(10%); Fat 2g; Carbohydrates 19g; Sugar 2g; Fiber 3g; Protein 32g

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