Slow Cooker Chicken Taco Chili

This was supposed to be a soup, but it was so thick and chunky, I decided to add a few choice ingredients and officially make it a chili. It's different, and FANTASTIC!! And for those of you watching your waistlines, it's low-fat and high in protein (careful with those toppings though!!).

Slow Cooker Chicken Taco Chili



Servings - Alot. This is going to fill your BIG crockpot.

INGREDIENTS

* 1 onion, chopped
* 1 (20 ounce) can pinto or chili beans
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn, drained
* 1 (15 ounce) can tomato sauce or for extra spicy chili, use a can of Mexican tomato sauce, called Salsa de Chili Fresco
* 2 cups chicken broth
* 1 (15 ounce) cans diced tomatoes with green chilies, undrained
* 1 package taco seasoning
* 3 whole skinless, boneless chicken breasts
* 1/2 cup brown sugar
* 1 cup crushed tortilla chips

OPTIONAL TOPPINGS/GARNISH

* shredded Cheddar cheese
* sour cream
* crushed tortilla chips
* green onions
* avocado
* chopped cilantro
* lime wedges

DIRECTIONS

1. Place the onion, beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred or chop the chicken (your preference), then stir the chicken back into the soup. Add the brown sugar and cup of crushed tortilla chips, stir, and continue cooking for 2 hours. If your chili isn't as thick as you'd like, add more crushed tortilla chips. Serve with your choice of toppings!!