Slow Cooker Chicken Taco Chili

Alternatively Titled - "The Slow Cooker Chicken Enchilada Soup that Wasn't."



Originally, I attempted to make Slow Cooker Chicken Enchilada Soup for dinner from
Skinny Taste... but I didn't even come close.  As I started to assemble the ingredients,


I realized I was missing a little of this and a little of that, and in all honesty, I just ended
up dumping almost everything into the crock pot and calling it Chicken Taco Chili.  It was
amazingly delish and sooo easy!



This is not a true collection of all ingredients - I left a few out.
Chicken Taco Chili
Serves 8
1 onion, chopped $0.12
3 cloves garlic, minced $0.18
1 can diced tomatoes $0.88
1 can pureed tomatoes $0.88
1 can kidney beans, drained & rinsed $0.88
1 Tablespoon cumin $0.10
1 Tablespoon oregano $0.10
2 chicken breasts $1.42
2 scallions, chopped $0.18
3/4 cup shredded marble cheese $1.50

Total Cost: $6.24  = $0.78 per serving


As I was diced the chicken and preparing it to be fried, and I'm reviewing the original recipe,
it starts to occur to me that I don't think I can even follow it, as I've skipped a few ingredients.
So, looking at it, I decided to just dump it all into the crock pot - including the frozen raw chicken.
I saved the cheese and diced scallion for garnish when serving. I cranked her up on high, and
5 hours later we were eating!



It was very good, if I do say so myself.  The only thing I would have tweaked, is I would have
added more garlic and maybe a little sugar (maybe a teaspoon) just to take the edge off the
tomatoes' acidity.