Chicken Chili

Chicken Chili

Thank you Skinnytaste. 

 

 

 

Here is my interpretation of Crock Pot Chicken Taco Chili:

 

CHICKEN 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.