Southwest Chicken Chili with Homemade Tortilla Chips

March 07, 2013

177

A super healthy and delicious slow cooker meal sent over the top with homemade corn tortilla chips!

For the Chili:
1/4 cup chopped onion (or minced, dried onion)
2 cups chicken broth
1 can Rotel tomatoes with green chilies, blended in the blender till smooth
1 can white kidney beans or Cannellini beans (undrained)
1 can pinto or black beans (drain and rinse black beans before use)
1 1/2 cups frozen corn
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. oregano leaves
1/2 tsp. red pepper flakes
2 chicken breasts
1/2 c. brown or white rice

For topping your chili: (all are optional)
sour cream
shredded cheddar cheese
avocado
salsa
sliced green onions
cilantro

For the Chips:
30 corn tortillas
1 quart frying oil
Lawry's seasoned salt to taste

To make the chili, put all the ingredients except rice in the Crockpot and cook on low about 8 hours or on high about 4 hours. Remove and shred the chicken breasts. If using white rice, add it 30 minutes...
See the full directions on my site

Nutritions

Calories
1924

Sodium
528mg
22% DV

Fat
123g
189% DV

Protein
29g
59% DV

Carbs
112g
38% DV

Fiber
27g
109% DV