Slow Cooker Chicken Taco Chili

I couldn’t have made this soup at a better time.  We are all getting colds in our house, especially me.  I loved this because it was easy for me to throw in the crockpot in the morning.  It smelled amazing cooking all day.  The chicken just fell apart when we were ready to eat it and it was absolutely delicious!  It made a ton, and was even better for lunch the next day.  This soup per serving is only 203 calories and 5 points+!

Rating: 4 stars Difficulty of Recipe: 1 star
Things that I changed:  I didn’t add the chili peppers because I was afraid it might add too much spice for my kids. Also the recipe said to let it slow cook for 10 hours… mine to no where near that!  It was ready in 4-5 hours on low.
Things that I would do differently next time:  Add the chili peppers.  The recipe didn’t drain the beans, I may drain them so that it is a little thinker.  
Will I make it again?  Yes
Recipe from: Skinnytaste


1 onion, chopped
1 16-oz can black beans
1 10-oz can kidney beans
1 8 oz can tomato sauce
10 oz package frozen corn kernals
2 14.5 oz can diced tomatoes with chilis
1 package taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz chicken breasts (2-3)
chili peppers chopped (optional)
1/4 cup 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 (extra points).

    Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
    Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g
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