Crock Pot Chicken Taco Chili

I know that summer is upon us and chili isn't a food you think to make on a warm evening but, since our spring has been dreary and cold, I've made this more than once over the last few months. I've been becoming more familiar (and adventurous) with my crock pot this year. I've sort of fallen in love--it's so darn easy! I found this recipe on a food blog I love: http://www.skinnytaste.com/ The blog's author, Gina, takes recipes and lightens them up without sacrificing taste. Everything I've made from her site is delicious. Take a moment to check it out. Ok, on to her super yummy chicken taco chili....

Real prep time: 15 minutes
Cook time: low for 10 hours, high for 6 hours
Serves: 10 1 1/4 cup servings (it makes A LOT)
Side dish suggestions: tortilla chips, fresh fruit

Supplies:
• Crock Pot
• Can Opener
• Measuring spoons

From the freezer:
• 10 oz package of frozen corn kernels
• 3-4 boneless, skinless chicken breasts

From the pantry:
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 2 14.5-oz cans diced tomatoes w/chilies (I like Rotel)
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder

Fresh ingredients:
• 1 onion, chopped
• Chile peppers, chopped (optional)
• ¼ cup fresh cilantro, chopped

From the fridge:
• Low fat cheese (optional)
• Low fat sour cream (optional)

Preparation:

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 info...
The creator of the recipe recommends serving the chili over white rice. I haven’t tried it yet, but I think it sounds like a great idea. For dinner the next night we’ve wrapped leftovers in a tortilla—a quick and easy burrito!

Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0g • Protein: 16.9 g
(chili w/o optional additions)