Chicken Taco Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 onion, chopped (or more depending on preference)1 16-oz can black beans 1 8-oz can kidney beans (up to 16 ounces depending on your preference)2 8-oz can tomato sauce - No salt added1 10 oz package frozen corn kernels1 regular can of Rotel - mild1 packet taco seasoning - mild - low sodium1 Tbs cumin 1 Tbs chili powder 16 oz. (3) boneless skinless chicken breasts chopped fresh cilantro (optional)
Combine onions, black beans, kidney beans, tomato sauce, corn, rotel, taco seasoning, cumin, chili powder, and place into slow coker.
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.
***I usually make this last minute so I end up boiling the chicken breast on the stove, shredding it, and then adding it into the crockpot.
Serving Size: Makes 8 1-cup servings
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.
***I usually make this last minute so I end up boiling the chicken breast on the stove, shredding it, and then adding it into the crockpot.
Serving Size: Makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 205.5
- Total Fat: 1.4 g
- Cholesterol: 24.7 mg
- Sodium: 434.0 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 7.6 g
- Protein: 16.3 g
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