Chicken and Corn Chili Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 (15 ounce) can pinto beans
• 1 (11 ounce) can Mexican-style corn
• 1 (16 ounce) jar salsa
• 2 tsp garlic powder
• 1 tsp red chili powder
• 1 tsp ground cumin
• 1/2 tsp black pepper
• salt to taste

How to make Chicken and Corn Chili:

• Place chicken and salsa in a slow cooker.
• Season with cumin, garlic powder, red chili, salt, and black pepper.
• Cook on low settings for 8 hours.
• Shred the chicken with 2 forks; return shredded chicken to the pot.
• Stir in corn and pinto beans.
• Simmer for 30 minutes or until cooed thorough.

• Chicken and Corn Chili is ready now.

• Serve with Zippy Tortilla Chips.