Since moving to Tennessee, I really haven't used my crock pot all that much....but the winter weather is definitely here, so I hope to add many more recipes to the newly created Crock Pot category.
I love chili -it's so easy, makes enough for many meals, freezes well, contains ingredients I usually have on hand and it so comforting -but I wanted to try something a little different. This recipe was all of that & more, it'll be a staple in my house. The best way to describe this dish is that it is sort of a chili meets chicken tortilla soup. By using chicken breast, including tomatoes & beans, along with lower fat toppings, it is hearty but but won't make you feel guilty about enjoying a great big bowl.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained I used 10 oz frozen corn
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer I used Corona and a squeeze of fresh lime juice
2 (10 ounce) cans diced tomatoes with green chilies, undrained I used 28 oz petite diced tomatoes, with juices
I added a 3 oz (approximately) can of green chilies, drained
1 (1.25 ounce) package taco seasoning I made my own seasoning mix, recipe below
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional) I used 2% Mexican shredded cheese blend
sour cream (optional) I used fat free
crushed tortilla chips (optional) I used baked chips
1/2 tbsp mexican chili powder
1/2 tbsp ancho chili powder
1/4 tsp cayenne pepper
1/2 tsp Mrs. Dash Southwest Chipotle seasoning
1/2 tsp freshly ground pepper
1 tsp salt
1/2 tsp garlic powder
1 tsp cumin
1/2 tsp dried cilantro (I would prefer fresh, didn't have it)
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.