Slow Cooker Chicken Taco Chili
I couldn’t have made this soup at a better time. I loved this because it was easy for me to throw in the crockpot in the morning, it smelled amazing cooking all day.
Servings: 8 people
Ingredients
- 1 medium onion chopped, about 1 cup chopped onion
- 1 (16-ounce) can black beans, drained
- 1 (10-ounce) can kidney beans, drained
- 1 (8-ounce) can tomato sauce
- 1 (10-ounce) package frozen corn kernels
- 2 (14.5-ounce) cans diced tomatoes with chilis
- 1 package taco seasoning, 3 tablespoons
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 ½ pounds boneless skinless chicken breasts, about 2-3 breasts
- chili peppers chopped optional
- ¼ cup fresh cilantro
Instructions
- To the body of a slow cooker add the onion, black beans, kidney beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, and chili powder.
- Stir the ingredients together, and add the chicken breasts to the slow cooker and cover.
- Cook on LOW for 8 hours or HIGH for 4 hours, until the chicken is cooked through.
- Once the chicken is cooked through, remove it from the slow cooker and shred it.
- Return the chicken to the slow cooker and stir it in. Top with fresh cilantro and chili peppers.
Nutrition
Calories: 109kcal | Carbohydrates: 2g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 129mg | Potassium: 372mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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