Brrrr! It’s gettin’ chilly! Time to get out the crock pot for some Chicken Taco Chili!
Yield: 10 servings
Ingredients
- 1 small onion, chopped
- 15.5 oz can black beans, drained
- 15.5 oz can kidney beans, drained
- 8 ounce can tomato sauce
- 10 oz package frozen corn kernels
- 2 cans diced tomatoes with chilies, 10 ounces each
- 4 oz can green chili peppers, chopped
- 1 packet reduced sodium taco seasoning or homemade seasoning (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
Optional: Make your own taco seasoning. Omit the packet, cumin, and chili powder above and use the following instead:
- 1-1/2 tablespoons cumin
- 1-1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, and taco seasoning in a slow cooker and mix well.
- Add the chicken and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- A half hour before serving, remove the chicken and shred.
- Return shredded chicken to the slow cooker and stir in.
- Top with fresh cilantro and your favorite toppings!
View the full recipe from Skinny Taste: Crock Pot Chicken Taco Chili Recipe