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Chicken Chili
1 onion, chopped (optional or can be substitued with 1/4c dried minced onions)
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can chicken or vegetable stock
1 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (chopped, uncooked)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
1. Place the onion, chili beans, black beans, corn, tomato sauce, stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Mix in chopped chicken. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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