|via Skinny Taste|
I have never really loved chicken chili. I think it's because I have only tried White Chicken Chili, and I always feel like there is something to be desired after I finish eating it. I just love the traditional rich tomato-based chili sauce so much, and the white chicken-broth sauce really doesn't quite satisfy me. When I found Gina's recipe, I was excited that it was a red meat alternative to traditional chili and would hopefully still have the same delicious flavor. And I was not disappointed! This is one of the best chilis I've ever had. It's loaded with beans, corn, and that rich spicy flavor my tastebuds crave. I served it over instant brown rice with shredded colby jack cheese and a dollop of low-fat sour cream. I left out the cilantro to save money, but I'm sure that would make it even more amazing. The best part is that the leftovers taste just as great! We served this for four and after already eating some leftovers, we still have more.
Chicken Taco Chili
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 can corn, drained
2 14.5-oz cans diced tomatoes w/chilies (I used Rotel)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder, or to taste
24 oz (3-4) boneless skinless chicken breasts
any desired toppings - sour cream, cheese, cilantro, rice
Combine everything in slow cooker except for chicken; mix well. Lay chicken on top (cut breasts into fours if you want it to cook faster) and cover. Cook on high for 6 hours, or low for 10 hours. Half an hour before cook time is over, remove chicken to shred, and then stir back in.
adapted from Skinny Taste.