This no-fuss Mexican recipe is flavorful, filling and easy to make — just let your slow cooker do the work! Plus, it’s a great source of lean protein and fiber — and a hit with the kids!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
4 boneless, skinless chicken breasts (about 1 pound)
2 15-ounce cans salt-free diced tomatoes with basil, garlic and oregano
1 can chopped mild green chilies (drained)
1 15-ounce can no salt added black beans (drained)
1 1/2 cups frozen corn
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups sodium-free chicken broth
Salt and pepper to taste
4 corn tortillas, sliced into 1/4-inch strips
2 tablespoons chopped fresh cilantro
1/2 cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
Lime wedges
Makes 6 servings
Serving = 1 1/2 cup
Calories: 336
Fat: 6 g
Saturated fat: 2 g
Protein: 34 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 5 g
Cholesterol: 55 mg
Sodium: 238 mg
Potassium: 256 mg
Learn more about our editorial process.
No more scrambling to figure out what to eat during your busy week
From meat to beans, we’ve got some ideas to help you create the perfect-for-you chili recipe
Forgo the fat, opt for flavor with this savory soup
10 delicious dishes with 10+ grams of fiber per serving
Try these easy-to-prepare dishes to make your forehead sweat and your tongue tingle
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses