Skinny Taco Chicken Chili
SkinnyMom.com

Servings: 10 Serving size 1 1/4 cup; Old Points: 3 pts per serving; Points Plus: 5 pts per serving; Calories: 204; Total Fat: 1.4g; Total Carbs: 33g; Dietary Fiber: 10g; Protein: 17g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 3 10 oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro (optional)

Directions:

Combine everything except chicken (and cilantro) in a slow cooker. Make sure to drain and rinse your beans to get rid of all that sodium!

Add chicken to the top. Just ‘smoosh’ it in there.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese tortilla chips, and fat free sour cream (not factored in the nutritional info).