Recipe Station

This chicken taco chili is a delicious meal for any time of year, really. I love enjoying this during BBQ season, as well as the cool winter months. Chili is one of those meals that actually creates multiple meals, because there are so many different ways to enjoy it. So dig in!

Things You Will Need:

• 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

• 1 packet reduced sodium taco seasoning or homemade (see below)

• 1 tbsp cumin

• 1 tbsp chili powder

• 24 oz (3-4) boneless skinless chicken breasts

• 4 oz can chopped green chili peppers, chopped

• 1/4 cup chopped fresh cilantro

How To Prepare:

1. Put everything into the crockpot except the chicken.
2. Now add the chicken, set the temp to low, and slow cook for ten hours.
3. Right before everything is ready, about a half hour before time is up, shred the chicken.
4. Once the chili is ready, scoop with a ladle into bowls and top with fresh cilantro.

Note: Don't forget to double the batch! You'll want plenty of leftovers for the next day. Enjoy it with eggs, inside burritos, layered in Frito pie … you get the idea. The options are endless, so be prepared to have chili a couple meals in a row.

Article Source: Skinny Taste