Crockpot Chicken Taco Chili

Oh man, let me just begin by saying this stuff is good. Really good. And it's even better as leftovers. Even my hubby said it was great as leftovers. It's super healthy and can be vegetarian/vegan/gluten free if you want it to be. This "chili" is really filling and hearty enough to fill you up, but super easy for busy moms and wives.

We make a variation of recipes close to this all the time, but somehow this was just on another level. So tasty it's sure to be a new staple in our home!

My bowl...so good!

CROCKPOT CHICKEN TACO CHILI 
(Serves 4-6)

Ingredients:
1 onion, chopped
1 can black beans
1 can corn
1 can tomato sauce
1 can rotel
1 packet taco seasoning
1 Tbsp cumin
1 Tbsp chili powder
3-4 chicken breasts (optional--substitute another can of beans of your choice if making vegan)

Toppings: Fritos, sour cream, cilantro, shredded cheese

Directions:

1. Combine everything, with the chicken breasts on top (I use frozen) into your crockpot.
2. Cook on low in your crockpot for 8 hours. EASY!
3. 30 minutes before serving, remove chicken and shred. Mix back into the chili. 
4. Serve with your choice of toppings. Since it's so healthy, we splurged for a little bit of lightly salted fritos and low fat sour cream, and a little bit of shredded cheese. 

ENJOY! I'm making a double batch next time, and will prep in my next freezer cooking day. :)

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P.S. On the note of Mexican shredded cheese, buy this stuff! Stop buying the yellow stuff! This is sooo good, and you won't believe how good all of your Mexican food recipes will be. Quesadillas that taste like you're at Pappasitos! Not kidding! I think there is some without the cream cheese, but the "queso quesadilla" cheese is what you're looking for and maybe a step towards more authentic flavors. 

Try it, you'll like it!

Like the black/bean and corn combo? Try my recipe here for some kickin' quesadillas using this cheese!

The Best Quesadillas. Ever.