Chicken Taco Chili

Last weekend it was chilly outside and I was craving a chili.  I found this recipe on Skinnytaste with a twist on the tradtional chili - basically think crockpot chicken tacos + regular chili ingredients!  Again, I can't tell you how much I love cooking chicken in the crockpot.  It is just SO EASY!  This recipe came together so quickly and then cooked all day in the crock.  Also, this made for a lot of leftovers so we were set for dinner for the week almost!

Servings:  10

Size:  1 1/4 cups chili

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time: 5-6 hours

Ingrdient List:
2 large chicken breasts, skinless and boneless
1 medium onion, chopped
1 15 oz. can kidney beans
1 15 oz. can black beans
1 8 oz. can tomato sauce
2 14.5 oz. cans diced tomatoes with chilies
10 oz. frozen corn
1 taco seasoning packet
1 Tbsp. chili powder
1 Tbsp. cumin
Shredded cheddar, reduced-fat (1 oz. per serving)

Directions:
Put all ingredients besides the chicken in the crockpot and stir until everything is well combined, especially the spices.  Add the chicken breasts and make sure the chili mixture is covering them.  Cook on high for 5-6 hours, stirring occasionally.  Once the chicken is fully cooked, remove for the crockpot and shred with forks.  Return the shredded chicken to the crockpot and cook for an additional 30 minutes.  Serve with chopped fresh cilantro and 1 oz. shredded cheddar per serving.  Enjoy!

Tip:
Just a heads up - this recipe calls for a full Tbsp. of chili powder - so it definitely has some kick!  We love spice, so it wasn't too spicy for our tastes, but you might want to scale it back to your liking. 

XOXO Megan