The FALL season is amongst us and with the cool, airy weather comes lots of yummy, warm soups! If you are looking for a healthier version of chili, check out this healthy Chicken Taco Chili recipe! Super easy to make and you can either throw it in the crock pot before work and let it simmer all day OR go to your local grocery store and grab a hot, delicious rotisserie from your bakery. EASY PEASY!
(Each serving is approximately 200 calories)
3 frozen chicken breast (or a hot rotisserie, shredded)
1 can of black negro beans ( I like organic)
1 can of sweet corn (I use Mexican corn for more flavor)
1 can of diced tomatoes (no sugar added)
1 can of kidney beans
1 can of tomato sauce
1 packet of taco seasoning (low sodium)
Clean/wash chicken, cut into tiny pieces and cook in an oiled pan until meat is no longer pink. Ready in 5 minutes: Use ready-to-eat rotiserrie chicken.
Next, in a large sauce pan stir in black negro beans, sweet corn, diced tomatoes, kidney beans tomato sauce & 1 packet of taco seasoning and heat until warm. Toss cooked chicken in mixture and stir. Served heated.
** For additional toppings try: Frito lay corn chips and shredded cheese on top!
*** If you opt for the frozen chicken, place in crock pot with other ingredients and place on low for 6-8 hours.
Brandi Farrar enjoys helping women to live and develop a healthy lifestyle. Her site, www.sosayyou.com is based on helping women deal with everyday situations that may occur in their lives from health, fitness and relationships to fashion and parenting.