I made this in the crock pot today. It’s very good! I used corn that I grilled and cut off the cob. This is the time of year to buy lots of corn, grill it, cut it off the cob and freeze it for soups like this!
Chicken and Corn Chili
10 oz frozen chicken thighs, boneless, skinless
15 oz Fire roasted tomatoes, undrained
dash garlic powder
1 tsp. of cumin
1 tsp. chili powder
1 tsp. smoked paprika
¼ tsp. ground chipotle pepper
black pepper to taste
1 c. roasted corn kernels
1 (15oz.) can pinto beans, rinsed and drained
Place all ingredients in 3 quart crock. Cook 6-8 hrs on low. Shred chicken before serving.
Yield: 4 servings. Per serving= 222 Calories; 5g Fat (20.1% calories from fat); 19g Protein; 29g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 710mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.