2 Crock Pot Chicken Taco Chili

Have you figured out yet that I adore Mexican food??? Breakfast, soups, casseroles, or side dishes . . . it doesn't matter! If I see cumin and chili powder in a recipe, I KNOW it is going to be right up my alley! This Taco Chili from Gina's Skinny Recipes is amazing and makes so much that you could have multiple people to dinner and still have some leftover! I haven't tried it yet, but I'm sure it freezes well! What is your favorite kind of food?

Crock Pot Chicken Taco Chili
Recipe from Gina's Skinny Recipe
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

• 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

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).