Taco Chili LOADED with Chicken
Ingredients:
About 3lbs boneless skinless chicken breasts, thin sliced
1 onion, chopped
15.5 oz cans low-sodium black beans, drained
15.5 oz cans kidney beans, drained
15 oz can tomato sauce
15 oz can corn kernels
2 cans diced tomatoes with lime juice and cilantro, 10 oz each (or for a spicier kick, choose the cans with green chiles)
7 oz can green chili peppers, chopped
3 tablespoons cumin
1-2 tablespoons chili powder, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons low-sodium taco seasoning
Fresh cilantro, chopped, for garnish
Jasmine rice or Multigrain Sweet Potato Chips, for serving
Instructions:
Combine onions, beans, tomato sauce, corn, diced tomatoes, chili peppers, and seasonings in a slow cooker and mix well.
Nestle the chicken to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Before serving, remove the chicken and shred it. Return chicken to slow cooker and stir.
Top with fresh cilantro and Mexican shredded cheese. Serve with rice or scoop with your choice of chips. We LOVED the multigrain sweet potato chips or the sweet potato tortilla chips with this dish. It paired SO WELL!
