Healthy Eat of the Week: Skinny Mom’s Skinny Taco Chicken Chili

This week has been absolutely crazy. My husband and I left Italy on Saturday, were delayed 5 hours in the airport in Milan, and arrived in Newark in the late evening only to discover that we had missed our connection to Atlanta (which was, apparently, the last one of the evening). We finally got to Atlanta on Sunday morning only to realize just how much unpacking we had to do. Compound that with errands, visiting family members, and putting away the beautiful wedding gifts that have been sitting in boxes in our pantry since we left for Italy (2 days after we got married), and I’m sure you can understand how exhausted we have both been come dinner time. On weeks like this, it is so easy to slack on diet and exercise, but somehow, I willed myself to the gym for some quick cardio each morning and managed to do alright in the diet department (if you excuse the Chipotle we had on our first night in town…sorry, I’m not sorry).

The crockpot is an absolute lifesaver during busy weeks. I was able to throw all the ingredients in, unpack a couple suitcases and run a few errands, and return to a finished dinner. Not only is it low in calories and high in fiber, but it’s also hearty which my super athletic, high metabolism having husband appreciates. I hope you enjoy Skinny Mom’s Skinny Taco Chicken Chili just as much as we did!

Skinny Taco Chicken Chili

Prep time: 5 minutes

Cook time: low for 10 hours or high for 6 hours

Yield: 10 servings

Serving size: 1 1/4 cup

Ingredients

1. 1 onion, chopped

2. 16 oz can black beans, rinsed + drained

3. 16 oz can kidney beans, rinsed + drained

4. 8 oz can tomato sauce

5. 10 oz package frozen yellow corn

6. 3 – 10 oz cans diced tomatoes with chilies (mild or medium)

7. 1 packet reduced-sodium taco seasoning

8. 1 Tbsp chili powder

9. 24 oz boneless, skinless chicken breasts (About 3-4)

10. ¼ cup chopped fresh cilantro

Instructions

1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.

2. Place chicken breasts on the top, and press it down slightly.

3. Cook on low for 10 hours or on high for 6 hours.

4. 30 minutes before serving, remove chicken breasts and shred.

5. Return chicken to slow cooker, and mix everything together.

6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219

Fat: 3g

Carbohydrates: 26g

Fiber: 7g

Protein: 22g

Sugars: 10g

Sodium: 810mg

Vitamin A: 8%

Vitamin C: 10%

Calcium: 10%

Iron: 9%

WWP+: 5 points

Photo and recipe from http://www.skinnymom.com/skinny-taco-chicken-chili/