The photo above was taken by me.
Last week, I tried making this Skinny Taste baked spaghetti squash and cheese recipe and my results and thoughts of how it went can be found here.
This week, I decided to find a recipe that used ingredients that I have actually tried and liked. I stumbled upon this Skinny Taste recipe for Crock Pot Chicken Taco Chili. For only 220 calories for a serving (one cup) I thought that I would give it a shot.
I, for one, love chili and Mexican food, so stumbling across a recipe that had both in it sounded amazing to me. It was a plus when I found out that I could throw all of the ingredients in a crock pot and call it a day. It sounded way better than prepping a dish for an hour like I had to when I made the baked spaghetti squash and cheese dish last week.
The ingredients that I needed for this recipe were listed on the Skinny Taste website, but I’ll put it here for your convenience.
- 1 small onion, chopped
- 1 (15.5 oz) can black beans, drained
- 1 (15.5 oz) can kidney beans, drained
- 1 (8 oz) can tomato sauce
- 10 oz package frozen corn kernels
- 2 (10 oz) cans diced tomatoes w/chilies
- 4 oz can chopped green chili peppers, chopped (I didn’t use this)
- 1 packet reduced sodium taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3) boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
One thing that I loved about this dish was that a lot of the ingredients needed were in cans or were seasoning, so it made it easy to prepare. The only things that I did differently was that I didn’t use green chili peppers because I don’t like spicy food and I figured that there would be enough zing to it since I had to use a can of diced tomatoes with chilies in it. Also, there was an option on the site that showed ingredients that people would need if they wanted to make their taco seasoning by scratch, but I decided that a packet of taco seasoning would work just as well.
After I put all of the ingredients in the crock pot, I was able to walk away and leave it cook for 4 to 6 hours on high, though there is an option to cook it on low for 8 to 10 hours.
When it was done, I decided that I was just going to eat it with chips, instead of cooking it with rice or eating it plain. The food turned out amazing and wasn’t too spicy (though it should be noted that I added sour cream and cheese as my toppings).
I liked this recipe a lot because it tasted good and it was a plus knowing that it was a healthier alternative compared to other similar dishes. It’s an easy recipe and doesn’t take up much time, which is great for people who have busy schedules.
Check out Skinny Taste for more tasty recipes (I love her recipes)!
If any of you try it, please let me know what you think.
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