Slow Cooker Chicken Taco Chili
Description
This easy meal will warm you up on those cold winter days and will satisfy your hunger too. Not only that, it is delicious and healthy as well. Feel free to use low-sodium or no salt ingredients as well as reduced-fat, when possible, especially for the ca
Ingredients
1 small onion, chopped
15.5 oz. can black beans, drained
15.5 oz. can kidney beans, drained
8 oz. can tomato sauce
10 oz. package frozen corn kernels
2 (10 oz.) cans diced tomatoes w/chilies
4 oz. can chopped green chili peppers, chopped
1 packet reduced-sodium taco seasoning
1 T. cumin
1 T. chili powder
24 oz. or about 3 boneless, skinless chicken breasts
1/4 c. chopped fresh cilantro
optional toppings: shredded reduced fat cheddar cheese, avocado slices, reduced-fat sour cream
Directions
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Place a slow cooker liner in the crock of the slow cooker for easy clean up.
Combine beans, onion, chili peppers, corn, tomato sauce, tomatoes, cumin, chili powder and taco seasoning in a slow cooker; carefully stir. Place chicken in to completely cover; cook on LOW 8-10 hours or on HIGH 4-6 hours.
Thirty before serving, remove chicken to a platter; shred; return chicken to slow cooker; stir.
Serve in a bowl topped with fresh cilantro and perhaps multi-grain chips with your desired toppings. It could also be served over rice, if desired.
10 servings- each about 1 cup- 220 calories.
*To store leftovers: Let chili cool to room temperature; store in an airtight container up to 4 days in the refrigerator or up to 3 months in the freezer.