Ingredients
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cooking spray
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1 1/4 cups sliced carrots
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2 cloves garlic, minced
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1/2-1 tablespoon chili powder
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1 teaspoon cumin
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salt and pepper
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2 teaspoons sugar
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2 cups cooked chicken, cut into bite size pieces
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1 (16 ounce) package frozen white shoepeg corn
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1 (15 ounce) can red beans or 1 (15 ounce) can kidney beans, drained
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1 (15 ounce) can black beans, drained
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1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
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1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
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1 (4 1/2 ounce) can chopped green chilies
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1 1/2 cups chopped onions
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3 cups reduced-sodium fat-free chicken broth
Instructions
- Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
- Add onion, carrot, and garlic; sauté 5 minutes.
- Stir in broth and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 2 hours.
- To use a slow cooker, combine everything in the pot, and cook on HIGH for the first hour; then turn the temperature down to LOW, and cook 7 more hours.