Crock Pot Three Bean Chicken Taco Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz. Chicken Fresh Boneless Skinless¾ cup onion, chopped, raw (to your preference)2-3 Cloves Garlic fresh, raw, sliced1 tsp Ground Cumin (to taste)1 tsp Oregano leaves, dried2 tsp Chili Powder (to taste)1 4 oz. Can Green chile peppers, diced2 tsp Lawry's taco seasoning mix4 oz. Frontera Taco Skillet Sauce1 14.5 oz. Can Black Beans, Drained Rinsed (=1 cup)1 14.5 oz. Can Navy Beans Organic, No Salt Added, Drained, Rinsed (=1 cup)1 14.5 oz. Can Great Northern Beans, Drained, Rinsed (=1 cup)1 14.5 oz. Can Fire Roasted Diced Tomatoes1 15 oz. Can Tomato Sauce-Low Sodium1 10 ¾ oz. Can Campbell's Healthy Request Cream of Chicken Soup1 32 oz. (4 cups) container Chicken Broth (Low Sod.)
Spray the bottom of the crock with cooking spray. Place chicken at the bottom. Add to the chicken, chopped onion, sliced garlic, oregano, chili powder, cumin, green chiles, taco seasoning, taco skillet sauce, all beans, diced tomatoes, tomato sauce, cream of chicken soup, and chicken broth. Stir so soup mixes in with other ingredients.
Chicken will rise to the surface when it has cooked through. Remove the chicken and shred with two forks. Return the shredded chicken to the crock pot.
Serving Size: Makes 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLMOFMI58.
Chicken will rise to the surface when it has cooked through. Remove the chicken and shred with two forks. Return the shredded chicken to the crock pot.
Serving Size: Makes 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLMOFMI58.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 2.4 g
- Cholesterol: 28.3 mg
- Sodium: 734.4 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.9 g
- Protein: 16.6 g
Member Reviews