Chicken Taco Chili
Description
This chili is easy to make and it is great over rice, with tortilla chips, or topped with reduced fat cheddar cheese and sour cream. This makes a lot and fills a 5 quart crock pot when doubled with juice overflowing. A great freezer-friendly meal!
Ingredients
- 1 small onion, chopped
- 1 can (15.5 oz.) black beans
- 1 can (15.5 oz.) kidney beans
- 8 oz tomato sauce
- 10 oz package frozen corn
- 2 can (10 oz.) diced tomatoes with chilis
- 1 packet reduced sodium taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless, skinless chicken breasts
Instructions
- 1
Combine beans, onion, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 8-10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.