Chicken Chili

Today seems to be a day of getting ideas from Pintrest. I just started a Crockpot of chicken chili. The idea came from a Pin of this blog: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html. I had a little more cooked chicken to use up and this seemed a good way to use it.

 Crockpot Chicken Taco Chili

•  1 can black beans (or 2 cups cooked dried black beans*)
•  1 can pinto beans
•  2 cups fresh or frozen corn*
• 1 (8oz) pkg Frontera Texas Taco Sauce
•  2 (14-1/2 oz) cans Rotel tomatoes w/Chiles
•  2 cups shredded cooked chicken breast*
•  2 cups low-sodium V8
•  1 tsp ground cumin
•  1 tsp dried oregano

 Drain and rinse beans. Put all ingredients into crock. Cover and cook 4-5 hours on HIGH or 6-8 hours on LOW. Makes about 6 servings.

 Note: if you prefer, you may substitute 1 (8oz) can tomato sauce plus a packet of taco seasoning (dry) for the Frontera taco seasoning. It's been in my pantry for a while and I needed to use it.
  

*CSA ingredients