It might still feel like summer in Dallas, but I'm trying to trick mother nature. If I make cold weather recipes the temperatures will go down, right?! Wrong! I made Crock Pot Chicken Taco Chili the other night and it's still going to be 90 today! Blah! At least it felt like fall in my kitchen!
I adapted the recipe from here after seeing it on Pinterest. Some ingredients I omitted or substituted and I'm so glad I did because it was pretty spicy.
Crock Pot Chicken Taco Chili
Ingredients:
Ingredients:
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans ( I omitted these)
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies ( I used 1 can of Rotel and 1 can of diced tomatoes)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts ( I used tenders)
- chili peppers, chopped (I omitted this)
- 1/4 cup chopped fresh cilantro (I used dry cilantro)
- 1 8-oz can of water
This recipe even got the hubby's approval so I know we will be trying it again in the future!
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