Recipe Detail

Mexican Chicken Chili with Cornbread Topping

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  1. 1 pounds - boneless skinless chicken breasts
  2. 1 - yellow onion chopped
  3. 1 - green bell pepper chopped
  4. 1 cups - frozen corn
  5. 1 packages - taco seasoning
  6. 11 ounces - can of condensed tomato soup
  7. 1/4 pounds - cheddar cheese shredded
  8. 1 boxes - Jiffy corn muffin mix + necessary ingredients listed on the box DON'T ADD UNTIL AFTER COOKING


Thaw freezer bag overnight in refrigerator or in water in the morning. Add contents of freezer bag to crockpot and cook on low for 4 hours. Shred chicken with a fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on high for 60 minutes or until cornbread topping is cooked through.


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