Tuesday, January 5, 2010

Chicken and Corn Chili

3 Chicken Breast Cooked and Shredded
16 oz  salsa
16 oz pinto beans
16 oz black beans
16 oz kidney beans
29 oz tomato puree
16 oz mexican corn
chili powder to taste

Combine the Tomato Puree and Salsa in crock pot.
Drain the top part of the liquid off of the pinto beans, black beans, and kidney beans. 
Add to crock pot.
Drain corn.
Add to crock pot.
Add Shredded Chicken.
Add Chili Powder.
Cook on high for 3 hours or low for 6-8 hours.
Serve with Corn Chips, Sour Cream, and Cheese

1 comment:

  1. I added you to my blog roll. I can't wait to try some of your recipes. I'll be sure to link back when I do!