CROCK POT CHICKEN TACO CHILI

This crock pot chicken taco chili is one of my most popular recipes! Easy prep, just dump it all in! Freezes well and the kids love it!

CROCK POT CHICKEN TACO CHILI
CROCK POT CHICKEN TACO CHILI


We love it over rice, or served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch! A great freezer-friendly meal!

HOW TO FREEZE CROCK POT CHICKEN TACO CHILI

Allow chili to come to room temperature and store in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.

INGREDIENTS:

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3) boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
You may like MORE EASY CROCK POT CHICKEN RECIPES at www.skinnytaste.com

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