Chicken Taco Chili

By bradl

• February 8, 2016

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Ingredients

• 1 small onion, chopped
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (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
• 1 packet reduced sodium taco seasoning or homemade (see notes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro

Procedure

1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
2. Nestle the chicken in to completely cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Serve topped with fresh cilantro and your favorite toppings.

Notes, Options, Substitutions

I love chilis and stews when the weather is cool. I used 4 Tbs Penzeys Bold Taco seasoning in lieu of the packet and chicken thighs instead of chicken breast.

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below 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

Source www.skinnytaste.com