Thursday, February 11, 2016

Crock Pot Santa Fe Chicken Chili



This has probably got to be one of the simplest Chicken Chili recipes I have ever made. I was certainly happy about that because my day was non stop busy. It was so nice to come home and not have to do anything except spoon the chili into bowls and add a little shredded cheese and sour cream. My kind of meal!

Crock Pot Santa Fe Chicken Chili
Serves 4
WW PP=4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

Ingredients
16 oz. boneless skinless chicken (I used tenderloins)
1 pkg. Lawrys Southwest Chicken Seasoning
1 14 oz. can diced tomatoes, undrained
1 8oz. can tomato sauce
1/2 cup fat free low sodium black beans, drained
1 cup corn
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Add the beans, corn, and diced tomatoes.

In a small bowl mix together seasoning mix and tomato sauce. Pour over chicken mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving break apart chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!

2 comments:

  1. Bridget, this looks so good. Today it is going to be so cold outside where I live...this would be the perfect tummy-warming dinner! Yummed and pinned etc ♥
    Sinea

    ReplyDelete
  2. I'm all about crock pot recipes-especially in the winter! This looks great! Thank you for sharing at #HomeMattersParty

    ReplyDelete

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