12 oz. (approx. 2 cups) Diced Cooked Chicken Breast
1 1/2 Cups Frozen Whole-Kernel Corn
1 (16 oz. can) Low Fat Chicken Broth
1 1/2 Cups Chunky Salsa (mild, medium, or hot)
3/4 Tablespoon Chili Powder
1 teaspoon Dried Parsley Flakes
Instructions
Spray your crockpot with cooking spray. Thaw corn by running it under hot water in a colander. Dump pinto beans, chicken, and corn into pot. Add chicken broth, and salsa. Mix well.
Stir in chili powder and parsley flakes. Cover and cook on low for 6-8 hours or high for 3-4 hours.
You can stir this all together in a pot and simmer it stove top, instead of using a crockpot. Simmer for a while until it's all blended and hot.
