Categories: Soup
Ingredients
- Taco Seasoning:
- 1 1/2 tbsp. ground cumin
- 1 1/2 tbsp. chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp sweet paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Chili:
- 8 oz. can tomato sauce
- 15 oz. can black beans, rinsed and drained
- 15.25 oz. can kidney beans, rinsed and drained
- 10 oz. package frozen corn kernels
- 2- 10 oz. cans diced tomatoes with chiles
- 4 oz. can chopped green chiles
- 1 small onion, chopped
- 3 large chicken breasts
- 1/4 cup chopped fresh cilantro, for serving
Directions
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For the taco seasoning: In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, salt, and pepper.
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For the chili: In a slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chiles, onion, and taco seasoning. Stir well. Nestle the chicken on top and cover.
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Cook on LOW for 10 hours. About 30 minutes before it’s done, remove the chicken and shred. Return the chicken to the slow cooker and stir well.
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To serve, scoop the chili into individual serving bowls and top with the cilantro.