Wondering what tickled my fancy (aka; something I enjoyed, adored or was satisfied by) this week?
Hands down the Chicken Taco Chili I made in the crock pot. Similar to last week's "Meal in a Can" recipe but with a little more kick and ingredients. This is so freakin' easy. Beyond delicious on a chilly evening. High in protein and fiber and of course low in fat. Would I make it if it was any other way?!? Nada. And if you're a Weight Watchers guru, it's low in points too! Bonus.
Having a Super Bowl gathering at your house? Whip up a big batch of this with some corn bread and you've got yourself a crowd pleaser. Great for the kids too!
~Crock Pot Chicken Taco Chili~
Recipe courtesy of skinnytaste.com
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 or 1 16 oz. can of corn
2 14.5-oz cans diced tomatoes w/chilies (mild or spicy depending on your tolerance)
3-4 boneless skinless chicken breasts
1 packet taco seasoning
1 tbsp cumin (optional)
1 tbsp chili powder (optional)
1/4 cup chopped fresh cilantro (optional)
1) Combine both beans with their juices, onion, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2) Place chicken (can be frozen or thawed) on top and cover.
3) Cook on low for 10 hours or on high for 6 hours.
4) Half hour before serving, remove chicken and shred.
5) Return chicken to slow cooker and stir in.
6) Top with fresh cilantro if you wish.
We particularly enjoyed it as a true chili with a dollop of sour cream and low fat shredded Mexican cheese mixed in. But you can also beef it up and serve it over rice. Enjoy!