Mexican Chicken Chili with Cornbread Topping

Ingredientes

1 pound boneless, skinless chicken breasts

1 medium-sized yellow onion, chopped (about one cup)

1 pepper (any color), chopped (about one cup)

1 cup frozen corn

2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning

10.75oz can of condensed tomato soup (you can substitute 15oz can tomato sauce and 1 teaspoon honey)

1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)

1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk and yields 6 muffins)

Instrucciones

Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker and cook on low setting for 4-8 hours or until chicken is cooked through.

Shred chicken with fork.

Cover shredded chicken chili with cheese and assembled corn muffin batter.

Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.

Notas

https://thefamilyfreezer.com/2014/08/27/slow-cooker-mexican-chicken-chili-cornbread-topping/