It has been so hot here in the Northwest lately, which makes turning on the oven an evil thing. However, today was a lot cooler and I'd been craving chili for a while, even with the heat. So chili it was. This was spicy, but not too spicy, and hearty with lots of good-for-you beans, corn, and chicken. What more could you ask for? The only problem: I have SO much left over! Anyone want to come over for a leftovers party?
Crockpot Chicken Taco Chili
3 chicken breasts
2 15-ounce cans black beans, drained
2 15-ounce cans kidney beans, drained
2 8-ounce cans tomato sauce
12 ounces frozen corn
2 14.5-ounce cans Ro-tel tomatoes with chilies (I blended until smooth-no chunks for me!)
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
Sour cream, cheese, and cilantro for garnish
Combine beans, Ro-tel, corn, and tomato sauce in the slow cooker.
Add cumin, onion powder, taco seasoning, and chili powder.
Add a little red pepper flake for heat.
Place chicken on top and cover. Cook on low 10 hours or on high for 6.
Take chicken out and shred a half an hour before serving.
Return to slow cooker and stir. Cook for the remaining half hour. Serve topped with fresh cilantro, cheddar cheese, and sour cream.
This is great with cheddar jalapeño cornbread!
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