Because of the travel free week AND the snow, I knew this would be a good week to try new recipes.
This week we enjoyed a healthy new one...Crock Pot Chicken Taco Chili.
A friend sent me this website and Gina seems to have some good ones.
It was super easy to make, tasted great and made 10 servings. We have lots of individual containers in the freezer now. I have been doing this a ton so Mike will always have dinners when I'm traveling...yep, trying to be a good wife.
Here's the recipe with a few of my variations.
Crock Pot Chicken Taco Chili
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 16-oz can chili beans
- 1 14-oz can tomato sauce
- 1 16-oz can sweet corn
- 2 14.5-oz cans diced tomatoes w/chilies (or chili ready diced tomatoes)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1.5 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro (optional)
Servings: 10 • Size: 1 1/4 cups
*I added a little ff sour cream and shredded cheese on top. You can also enjoy the chili on top of some rice...haven't tried that one yet.