Ingredients for Taco Chicken Chili 4 Ww Points
- Onion
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (15 ounce) can kidney beans (rinsed and drained)
- Tomato Sauce
- Corn Kernels
- Tomatoes And Green Chilies
- 1 teaspoon cumin
- 1 tablespoon chili powder
- Boneless Skinless Chicken Breasts
- Chili Pepper
- Cilantro
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How to Make Taco Chicken Chili 4 Ww Points
- Brown 1 lb ground beef (optional) in a large skillet over medium-high heat until browned. Drain excess grease.
- In a 6-quart slow cooker, combine 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can kidney beans (rinsed and drained), 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 cup chicken broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste.
- Place 2 lbs boneless, skinless chicken breasts on top of the chili mixture in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove the chicken from the slow cooker and shred using two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the chili.
- Before serving, garnish with 1/4 cup chopped fresh cilantro, low-fat cheese, and/or a dollop of light sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
11g
Fat
2g
Carbs
11g
