Saturday, December 29, 2012

Chicken Chili

As the year comes to a close, so does excessive eating!  That being said, there is nothing new under the sun, so of course someone has made this recipe before me.  That person knew what they were doing. Thank you Skinnytaste. Skinnytaste is an awesome site that lists Weight Watchers information for all their recipes.  They list points for the old system along with the Weight Watchers Points Plus System. Since I used the old system before, that is what I prefer.  I know that I can eat tostadas until I speak Spanish with the old system!
This chili is flavorful and a little on the sweet side from simmering with the corn.  Kid friendly for sure! You can easily spice it up by sticking with the original version which adds chili powder and cumin along with the taco seasoning packet.  Well folks...I was out of chili powder and I thought it was delicious despite the missing chili powder and cumin.  (Those ingredients are already found in the taco seasoning packet!)
Here is my interpretation of Crock Pot Chicken Taco Chili:
See original recipe here.
  • 1 yellow onion, diced
  • 4 (16 oz. each) cans of black beans (drain 2 cans, leave juice in other two)
  • 2 (16 oz. each) cans red kidney beans with juice
  • 2 (14.5 oz. each) cans of tomatoes with chilies
  • 1 (8 oz.) can tomato sauce
  • 1 (16 oz.) bag frozen corn
  • 1 packet taco seasoning (I used low sodium)
  • 24 ozs. (3 to 4) boneless, skinless chicken breasts
  • Salt and pepper to taste
Chop onion. Combine onion, black beans, kidney beans, tomatoes, tomato sauce, corn and taco seasoning in your crock pot.  Place chicken breasts on top.  Cook for 8 to 10 hours on low.  Before serving remove chicken and shred.  Stir chicken back into chili and serve.  Enjoy!
Note:  This was kind of soupy due to the juice from the beans.  The original recipe did not say whether or not to drain the beans and you can see above what I decided to do. 
Another note:  Bean juice?  Not really sure what you call the liquid in the can with the beans.
According to Skinnytaste this recipe is 3 points for 1-1/4 cup chili or 5 points for the Points Plus system.

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