With fall coming soon, I've started to pull out a soup recipe or two. This recipe for Chicken Taco Chili will be a definite go to. I found the original recipe at Table for Two. You'll see that I changed things up a bit, only because I used things that I already had in the house.
If you're looking for something super easy and super good, pull out your crockpot and come along with me.
Chicken Taco Chili
Ingredients:
1 16oz can black beans, drained and rinsed
1 16oz can red beans
1 16oz can tomato sauce
12 oz bag of frozen corn
1 can fire roasted tomatoes
1 packet low sodium taco seasoning
1/2tbsp ground cumin
1/2tbsp chili powder
1c. low fat sour cream
1/2 cup shredded sharp cheddar cheese, plus some for garnish
3 frozen, boneless, skinless chicken breasts
Mix together all ingredients in the crockpot, minus the chicken breast.
Place the chicken on top of the vegetable mixture and push down until the pieces are covered. This ensures that they get cooked through without drying out.
Set your crockpot on high and allow to cook 8-10 hours.
Remove the chicken breast and shred or dice. Return it to the soup and mix. Add in the sour cream and cheese. Mix well allowing the cheese to melt.
Top with extra sour cream and cheese if you'd like.
This was a full meal in itself, but I'm sure some type of garlic bread or grilled cheese would pair nicely as well. Enjoy!
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Yummo!!! What a lovely hearty meal-- just in time for the fall!!!
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