Man-proof chicken chili

After many failed cooking attempts, I have finally found a winner. I am one of the world's worst cooks possibly.....ever. But I made this bad boy the other day and not only was it edible, but it was good. AND IT WAS HEALTHY. You know the best part? One of my big burly guy friends couldn't get enough of it.

Crock Pot Chicken Taco Chili
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Directions:

Combine

beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.

Place

chicken on top and cover.

Cook

on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

Gillian's Note (Try it with tortilla chips and its heaven)