Chicken Taco Chili
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken Taco Chili calories by ingredient
Introduction
I found an awesome (Weight Watchers) recipe but I modified it to my own taste preferences. I found an awesome (Weight Watchers) recipe but I modified it to my own taste preferences.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 added
1 10 oz package frozen corn kernels
1 regular can of Rotel - mild
1 packet taco seasoning - mild - low sodium
1 Tbs cumin
1 Tbs chili powder
16 oz. (3) boneless skinless chicken breasts
chopped fresh cilantro (optional)
Tips
Drain all cans. I only use a little bit of juice from the Rotel.
Directions
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