Chicken Taco Chili

This is one of my latest favorite recipes. It has such good flavor, it's so easy, and both Scott and I really like it. This is different than my sister-in-law's (Jodi's) Chicken Tortilla Soup (also on this site). It's more like a chili and hers is more of a soup. We really like both recipes.

Slow Cooker Chicken Taco Chili

Servings: 8
Categories: Chicken, Crock Pot, Freezer Recipes, Pasta, Grains, & Legumes, Quick & Easy, Soups, Sandwiches, & Sauces

1/2 medium onion -- chopped
16 ounces chili beans
16 ounces black beans, canned -- drained
15 ounces whole kernel corn (or frozen corn) -- drained
8 ounces tomato sauce
1 cup chicken broth
10 ounces Rotel mild diced tomatoes and green chilies
2 teaspoons cumin -- to taste
1 teaspoon chili powder
1/2 teaspoon salt -- to taste (be careful not to get it too salty)
3/4 teaspoon garlic powder -- to taste
3/4 teaspoon onion powder -- to taste
1/2 teaspoon paprika
1/4 rounded teaspoon black pepper
1/4 teaspoon Mexican oregano
1/8 teaspoon crushed red pepper flakes
2 large chicken breasts, no skin, no bone

Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients (Jen's Note: I prefer to cut the chicken into bite-sized pieces before placing in the slow cooker.). Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred then 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.

FREEZER DIRECTIONS:
ADVANCED PREP: Cut up onion. Cut up the chicken into bite-sized pieces.
PREPARATION: Combine everything in a labelled gallon freezer bag. Lay flat to freeze. If you would like to save room in your freezer, you can wait to add the canned ingredients until you dump it all in the crock pot.
TO SERVE: Thaw. Cook in a slow cooker until done. For my 3.5-qt slow cooker it takes 1 hour on High plus 3 hours on Low.

Source: http://www.allrecipes.com/
Internet Address: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx
Ratings: 7 - Very Good 7
Serving Ideas : Serve topped with Fritos, cheese, sour cream, green onions, tomatoes, olives, etc.

NOTES : The original recipe calls for 12 oz beer instead of chicken broth, 2 cans Rotel, 1 package taco seasoning instead of seasonings, and 3 chicken breasts.
JEN'S NOTES: It completely filled my 3.5 quart slow cooker. Used low-salt or no-salt ingredients, so may want to be careful and leave the salt out until the end if using full-salt ingredients (actually used 2 tsp salt, but you have to be careful not to overdo it). Used the Scoops Fritos because they are thicker and don't get soggy as quickly. Scott really liked it - we both ate more than we should have.