Crock Pot Chicken Taco Chili

Another great recipe from Gina!

What you will need:

1 small 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

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomatoes, 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).

*Instead of rice, I used crackers. And I HIGHLY recommend using just a little less chili powder and a LOT less Cumin (like 1/2 Tbsp.)....they're a little over powering.

This is my favorite part:

Servings Size: 1 1/4 cups • Calories: 204 • Fat: 1.4 g • Fiber: 10 g • Protein: 17 g

It's SO low in fat/calories and high in the good stuff!!