Crock Pot Chicken Taco Chili

• servings: 10 servings
• active time: 5 minutes
• total time: 6 hours

Ingredients

1 small onion (chopped)

15 ½ oz can black beans, drained

15 ½ oz can kidney beans, drained

8 ounce can tomato sauce

10 oz package frozen corn kernels

2 cans diced tomatoes w/chilies (10 ounces each)

4 oz can chopped green chili peppers (chopped)

1 packet reduced sodium taco seasoning or homemade (see below)

1 tbsp cumin

1 tbsp chili powder

24 oz 3 boneless skinless chicken breasts

1/4 cup chopped fresh cilantro

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

Directions

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in.

Top with fresh cilantro and your favorite toppings!

Nutrition

• Serving Size: 1 scant cup
• Calories: 220 kcal
• Total Fat: 3 g
• Cholesterol: 44 mg
• Sodium: 729 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 8.5 g
• Total Sugars: 6 g
• Protein: 21 g