©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken Taco Chili

Here is what I made last night for dinner.  You can find the original recipe at Photo A Day.

Servings: 10

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 slightly drained
1 packet taco seasoning, I just used a bit of my homemade seasoning
1 tbsp cumin
1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
3 boneless skinless chicken breasts 

Combine beans, onion, corn, tomato sauce, tomatoes, cumin, chili powder and taco seasoning in a slow cooker.

Place chicken on top and cover. Cook on low for 8 hours or on high for 4 hours.

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir it in.

You may serve this with shredded cheese, sour cream, avocado etc...

This was another winner for us.  Miss V actually had two full bowls.

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