Categories: Soup

Ingredients

• Taco Seasoning:
• 1 1/2 tbsp. ground cumin
• 1 1/2 tbsp. chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Chili:
• 8 oz. can tomato sauce
• 15 oz. can black beans, rinsed and drained
• 15.25 oz. can kidney beans, rinsed and drained
• 10 oz. package frozen corn kernels
• 2- 10 oz. cans diced tomatoes with chiles
• 4 oz. can chopped green chiles
• 1 small onion, chopped
• 3 large chicken breasts
• 1/4 cup chopped fresh cilantro, for serving

Directions

1. For the taco seasoning: In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, salt, and pepper.

2. For the chili: In a slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chiles, onion, and taco seasoning. Stir well. Nestle the chicken on top and cover.

3. Cook on LOW for 10 hours. About 30 minutes before it’s done, remove the chicken and shred. Return the chicken to the slow cooker and stir well.

4. To serve, scoop the chili into individual serving bowls and top with the cilantro.

Email to a friend | Print this recipe | Back