Cooking Thursday

Time to share another recipe! Stop over at Sandra's place for more good stuff.

I tried a new recipe this week and was it ever good! It's made in the crockpot and is quick to throw together. You can use it first for a nice dinner over rice, then with a little change, use the left overs for a casual lunch.

Chicken Taco Chili with Rice or Nachos

1 medium onion, chopped
16 ounce can black beans, drained
16 ounce can kidney beans, drained
8 ounces can tomato sauce
10 ounce package frozen corn
2-14.5 ounce cans diced tomatoes (use tomatoes with
chili if you like it spicy)
1 envelope taco seasoning
1 tablespoon cumin
1 tablespoon chili seasoning
3-4 boneless, skinless chicken breasts

Combine onion, black beans, kidney beans, tomato sauce, corn, tomatoes, taco seasoning, cumin and chili seasoning in crockpot. Place chicken on top and cover. Cook on low for 10 hours. 1/2 before serving, remove chicken and shred. Return to crock pot and stir in.
Serve over tortilla chips for chicken chili nachos or over brown rice. May top with shredded cheese and light sour cream.
*10 servings at 203 calories, before adding tortilla chips or rice, cheese or sour cream.