Southwestern Taco Chicken Chili

Ingredients:

1 onion - chopped
1 can black beans (16 ounces)
1 can kidney beans (16 ounces)
1 can tomato sauce (8 ounces)
1 package corn kernels
2 cans diced tomatoes w/chilies (14 ounces)
1 packet of spicy or mild taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz. boned and skinned chicken breasts
chili peppers, chopped (if you want spicy)
Diced up cilantro
optional garnish: non-fat cheese, grated, fat-free sour cream and chives

Directions:

Combine most of the ingredients (the beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning) in a crock pot. Set the skinned and boned chicken on top & cover it. Cook on low heat for 10 hours, also you could do it quicker on high heat for 6 hours. 30 minutes before serving, remove the chicken and rip it up. Then
put the chicken back into the slow cooker and mix in. Top the chili with fresh cilantro. Feel free to utilize non-fat
cheese and fat-free sour cream as a topping.

Servings - Makes 8 servings
Per serving = 1/8recipe = POINTS® value 4*