Chicken Chili

Ingredients:

• 28 ounce can of diced tomatoes
• 14 ounce can of diced tomatoes with green chilis
• 15 ounce can of black beans, drained and rinsed
• 15 ounce can kidney beans, drained and rinsed
• 15 ounce can chili beans, in mild sauce
• 15 ounce can corn, drained
• 1 box low-sodium chicken broth
• 1 tablespoon garlic, minced
• 1/4 cup onion, diced
• 1/4 cup green pepper, diced
• 1 cup quinoa, rinsed
• 2 large boneless skinless chicken breasts
• optional toppings (lime juice, cheese, sour cream, sliced avocado, fresh cilantro, and tortilla strips)

Seasonings:

• 1 pack McCormick’s® White Chicken Chili seasoning
• salt and pepper to taste
• 1 tablespoon dried cilantro
• 1 teaspoon chili powder
• 3-4 dashes adobo seasoning
• 3-4 dashes chili-lime seasoning

Instructions:

1. Add 1 whole boneless skinless chicken breast to a crockpot. Drizzle in 1/2 cup chicken broth. Season with salt and pepper. Cook 4 hours on high temp or until chicken is fully cooked.
2. Remove the cooked chicken from the crock and place on a plate. Use two forks to shred the chicken. Set aside.
3. In a pan, saute peppers, onion and garlic until fragrant and tender crisp.
4. Wipe away any chicken debris from the crock. Add the tomatoes, beans, and broth. Stir in the seasonings and sauted veggies. Return the shredded chicken to the crock, mixing to combine.
5. Cover and cook until flavors marry, roughly 4-6 hours on low or 2-3 on high.
6. Serve with your favorite toppings.