Tuesday, November 15, 2011

Chicken Taco Chili

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

    Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on 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.

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