Wednesday, December 5, 2012

Chicken Taco Chili

A hearty, healthy crock-pot meal perfect for winter (even though it's been 60 degrees here in the mid-west this week, we can still pretend that it's snuggle-up weather).

1 lb boneless, skinless chicken breast
1 can black beans
1 can light red kidney beans
1 large can crushed tomatoes
1 can original Rotel (or mild if you don't like it too spicy)
1 packet taco seasoning
1 packet ranch seasoning
1 bag frozen corn

Combine all ingredients except corn in your crock pot and cook on HIGH for about 3 hours.  Set temp down to low or warm and remove chicken breasts.  Stir in the corn.  Shred the chicken breast and return to the pot.  Allow about 10 mins or so for the corn to warm up, and then serve.  I like to serve it with shredded cheese and corn muffins.

Makes approx. 6 servings. (Below nutrition information is per serving and does not include cheese unfortunately.)

359 calories
2g fat
56g carb
30g protein

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