Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili

 

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 with chilies (Rotel)

4 oz can chopped green chili peppers, chopped

1 packet reduced sodium taco seasoning

1 Tbsp cumin

1 Tbsp chili powder

24 oz (3-4) boneless chicken breasts

¼ cup chopped fresh cilantro

 

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.  Nestle the chicken in and completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir in.  Top with fresh cilantro and your favorite toppings such as fat free cheese and fat free sour cream.

 

Servings: 10

Serving size: 1 cup

Calories: 209

Fat: 3 grams

Protein: 23 grams

Carbs: 26 grams

Fiber: 7 grams

Sugar: 4 grams

Sodium: 867 mg

Cholesterol: 50 mg