Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

For authentic Tex-Mex flavor, don't skip the fresh cilantro! Recipe is from Woman's World magazine.

Ingredients Nutrition


  1. Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
  2. In separate bowl, combine chicken and tortilla chips.
  3. Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
  4. Cook on high four hours.
  5. Serve with cheese, sour cream and cilantro, if desired.
  6. Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.
Most Helpful

I love chili and this recipe interested me because of the unique combination of ingredients and the ease of the slow cooked preparation. This was the first time I've tried a chili that involved layering the ingredients instead of mixing them. So when I opened the pot and everything was cooked but sitting there I was worried. Began to mix and slowly, I had this beautiful, thick rich chili that was studded with corn and lovely chunks of peppers. The dish is well seasoned without being spicy-hot which won it many stars with my neighbor and lunch companion. Loved the was the tortilla-corn acted as a binder as well as forming a lovely coating on the chicken. I should mention my one change which was to replace the tortilla chips with 1/3 cup of cornmeal. Easier for me and consistent with the WW Core program. While some might consider this major, for me this was using the chips in their most elemental form - ground corn. Thanks Lainey for the treat.

justcallmetoni January 25, 2007

Made it exactly as directed. This chilli has a very clean, healthy taste. I wouldn't say it screams chilli but is a dish of its own. Pretty good, I might do white chicken next time & maybe more salt.

Maseyluv April 15, 2013

This was a great way to use some of those turkey left-overs from Thanksgiving. It put a new taste to an old bird. We like alot of heat so I did spice it up.

govabrown_1597127 November 30, 2012

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