This meal is super versatile. We used it served over rice the first night, and there was so much left over the next day they it was used served over a cheese crisp for one, and in a burrito for another. I also used it as a nacho topping for an afternoon snack on my day off. The chicken stays super moist, and shreds with minimal effort. Especially at around 200 calories per serving, this is hard to beat.
Chicken Taco Chili
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Combinebeans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.Placechicken on top and cover.Cookon low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.