Mexican Chicken Chili

Ingredients

• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. 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.
2. .......................................

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