Chicken and Corn Chili

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Step: 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.

Step: 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.

Step: 3

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Per Serving: 188 calories; protein 20.4g; carbohydrates 22.6g; fat 2.3g; cholesterol 40.6mg; sodium 1012.4mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.