Crock Pot Chicken Chili

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1 onion, chopped

24 oz. boneless, skinless chicken breasts

1 can ( 15 oz.) black beans, drained and rinsed

1 can ( 15 oz.) kidney beans, drained and rinsed

1 can ( 8 oz. ) tomato sauce

2 cans ( 15 oz. each) diced tomatoes with green chilies

10 oz. frozen corn

1 T. chili powder

2 tsp. ground cumin

salt to taste

1-1/4 c. reduced-fat shredded cheddar or Jack cheese

1/4 c. chopped, fresh cilantro


Add all ingredients except for cilantro and cheese to a crock pot. Give a good stir until well combined. Cook on high for 3 hours.

When done, reduce heat to low and cook for another 3 hours. Taste and adjust seasoning according to preference.

Remove chicken with a slotted laddle and place in a shallow dish. Using two forks, shred chicken into small pieces and return to pot.

Serve warm in individual bowls topped with fresh cilantro and 2 tbsp cheese

Makes 10 servings

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