Crockpot Chicken Taco Chili

The twins had their first basketball practice tonight, which I would not miss. Tonight was a good night to use the crockpot. Its also very cold outside, so I decided we needed soup of some type. I came across this yummy Crockpot Chicken Taco Chili recipe.

Here is the original pin I pinned:

The recipe comes from Skinnytaste blog.

Crock Pot Chicken Taco Chili
 Gina's Weight Watcher Recipes
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

Ingredients:

• 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
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Directions:
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). 

My final product:

 

I changed the recipe up a little bit to fit my families taste. I substituted onion power for onion, substituted navy beans for kidney beans, omitted the 2 cans tomatoes with chiles, and omitted the cilantro.

I served this with all the taco toppings plus corn chips. There was enough of the meal left over to make another full meal for us.

This was a very tasty dish. It will definitely be making it into our meal rotation.

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