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
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!
hours or high for 6 hours
- 1 onion, chopped
- 16 oz can black beans, rinsed + drained
- 16 oz can kidney beans, rinsed + drained
- 8 oz can tomato sauce
- 10 oz package frozen yellow corn
- 3 – 10 oz cans diced tomatoes with chilies (mild or medium)
- 1 packet reduced-sodium taco seasoning
- 1 Tbsp chili powder
- 24 oz boneless, skinless chicken breasts (About 3-4)
- ¼ cup chopped fresh cilantro
- Combine all ingredients
(except chicken and cilantro) in a slow cooker and mix well.
- Place chicken breasts on
the top, and press it down slightly.
- Cook on low for 10 hours
or on high for 6 hours.
- 30 minutes before serving,
remove chicken breasts and shred.
- Return chicken to slow
cooker, and mix everything together.
- Top with fresh cilantro