Wednesday, April 27, 2016

Chicken? Chili? Taco?

When I found this recipe, I thought it was going to be a soup.  Surprise!  It's not, but what it is, is REALLY good!  I found it on Face Book and made a few changes (no surprise).  The best part was coming home after 2 weeks of testing and dinner was ready!  I used tortilla chips and scooped it like a dip.  YUUUUMMMMMY!!!!!!!!!!!  I'll be having some of the leftovers for lunch tomorrow!  

Remember I had said in an earlier post that I found my camera?  Well, it quit working.  :(    Once I get another camera (or I can figure out how to attach a picture from my phone), I'll start posting pictures again.

Crock Pot Chicken Taco Chili Dip

1 medium onion, chopped
2 cans black beans, rinsed with water
1 can kidney beans, rinsed with water
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels or 1 can, drained
2 (10 oz) cans diced Ro-Tel
1 packet taco seasoning
¾  tbsp cumin or 3 drops doTERRA cumin essential oil
¾  tbsp chili powder
2 large boneless skinless chicken breasts
Sour Cream

Combine beans, onion, corn, tomato sauce, diced Ro-Tel, cumin, chili powder and taco seasoning in a slow cooker and mix well. Put the chicken in and  completely cover with the mixture.  Cook on LOW for 8 to 10 hours. Using 2 forks, shred the chicken and stir. Spoon into a bowl, top with sour cream and cheese and eat with tortilla chips!