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Crock Pot Chicken Taco Chili

 1 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, 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.

Servings:10, Serving Size: 1 ¼ cup, Calories: 203.7, Total Fat: 1.4 g, Total Carbohydrates: 33.3 g, Fiber 10 g, Protein: 16.9

Source: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

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