Super easy crock pot recipe! Just toss all the ingredients together in the morning and let it cook on low throughout the day! Come home to a kitchen smelling full of spices and a delicious dinner ready to be devoured!
Yet again this is another adaptation of a golden find on SkinnyTaste! Her amazing food blog is what inspired me to cook and experiment with my own recipes! While I'm still learning all my spices and getting acquainted with cooking secrets I love getting inspiration there!
Chicken Taco Chili
Cook Time | Approx. 15 minutes prep- 8 hours cook | Servings: 10 (1 cup each) | Calories per serving: ~220 cals
1 can (15oz) Black Beans
1 can (15 oz) Kidney Beans
2 cans (10 oz) Diced tomatoes with green chilis
4 oz can diced green chilis
10 oz frozen corn kernels
2 boneless skinless chicken breasts
1 tbsp cumin
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp salt
1/2 tsp pepper
Optional for toppings
2 scallions thinly sliced
1/2 cup shredded cheddar cheese or monterey jack
1 cup light sour cream
1/4 cup fresh cilantro
Combine all ingredients in the crock pot EXCEPT for the chicken. Mix well.
After all ingredients are mixed nestle the chicken breasts in the middle of the mixture until they are completely cover.
Turn crock pot on low and cook for 8-10 hours
Right before serving using two forks shred the chicken into small pieces in the crock pot and stir once more.
To serve, scoop into a bowl and top with a dollop of sour cream some cheese, scallions, and fresh cilantro!