Chicken Taco Chili
This creamy corn dish will leave you lickin' your lips it's so sweet and yummy! It's perfect for Thanksgiving side or any time of year.
A delicious way to make Chicken Tortilla Soup with black beans, cilantro and corn
Submitted by: Becky Anderson
Chicken Taco Chili – A tasty recipe for the slow cooker.
- 1 Can Diced tomatoes
- 2 Cans Rotel tomatoes
- 1 Can Tomato sauce
- 1 Can Black beans, rinsed and drained
- 1 Can Kidney beans, rinsed and drained
- 1 Can Hominy or 1 can wholeÂ kernelÂ corn
- 1 Package Taco seasoning
- 1/2 Teaspoon Ground cumin
- 1 Med onion, chopped
- 1 Pound Chicken breasts, boneless, skinless (2-3 pieces)
Put all ingredients, except chickenÂ breast, into slow cooker. Stir well.
Place uncooked chicken breast on top.
Cook on low for 8 hours, high for 4 hours.
30 minutes prior to serving, pull chicken out and shred.
Return to crock pot and stir. Cook 30 more minutes.
Can be served with rice, chips, flour tortillas. Garnishes can include sour cream, avocados, jalapenos, cheese.
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