MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Chicken Chilli
 Categories: Poultry, Vegetables, Beans, Chilies, Herbs
      Yield: 6 servings
 
      1 lb Boned, skinned chicken;
           - diced
      1 tb Oil
     29 oz Diced tomatoes (2 cans);
           - undrained
      2 c  Frozen corn
     15 oz Can black beans; rinsed,
           - drained
 14 1/2 oz Can chicken broth
      4 oz Can chopped green chilies
      2 tb Chilli spice mix
      1 tb Ground cumin
    1/2 ts Salt
    1/4 ts Cayenne pepper
 
  In a large skillet, brown chicken in oil. Transfer to a
  5 qt slow cooker. Stir in the remaining ingredients.
  Cover and cook on low until chicken is no longer pink,
  5 - 6 hours.
  
  Recipe by Stephanie Rabbitt-Schappacher, West Chester, Ohio
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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