Ingredients:
cooking spray
1 1/2 cups chopped onions
1 1/4 cups sliced carrots
2 cloves garlic, minced
1/2-1 tablespoon chili powder
1 teaspoon cumin
salt and pepper
3 cups reduced-sodium fat-free chicken broth
2 teaspoons sugar
2 cups cooked chicken, cut into bite size pieces
1 (16 ounce) packages frozen white shoepeg corn
1 (15 ounce) cans red beans or 1 (15 ounce) cans kidney beans, drained
1 (15 ounce) cans black beans, drained
1 (14 1/2 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers, undrained
1 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
1 (4 1/2 ounce) cans chopped green chilies
Directions:
Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
Add onion, carrot, and garlic; saute 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.
Servings: 10
Time preparation: 15 min.
Time total: 135 min.