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Crock pot chicken taco chili
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| Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g Ingredients: | |
| 1 | onion, chopped |
| 1 16-oz can | black beans |
| 1 16-oz can | kidney beans |
| 1 8-oz can | tomato sauce |
| 10 oz | package frozen corn kernels |
| 2 14.5-oz cans | diced tomatoes w, chilies |
| 1 packet | taco seasoning |
| 1 tbsp | cumin |
| 1 tbsp | chili powder |
| 24 oz (3-4) | boneless skinless chicken breasts |
| chili peppers, chopped, (optional) | |
| 1/4 cup | chopped fresh cilantro |
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Recipe uploaded with Shop'NCook for iPhone.
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