Crock Pot Chicken Taco Chili

   0 SP freestyle                                                                                                             
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
1 packet reduced sodium taco seasoning or homemade (see below)
1 tbsp cumin
1 tbsp chili powder
24 oz (3) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
    Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
    Half hour before serving, remove chicken and shred.
    Return chicken to slow cooker and stir in.
    Top with fresh cilantro and your favorite toppings!

DELICIOUS
Yield: 10 servings, Serving Size: About 1 cup

    Amount Per Serving:
    Freestyle Points: 0     Points +: 5     Calories: 220 calories    Total Fat: 3g   Saturated Fat: g
    Cholesterol: 44mg   Sodium: 729mg    Carbohydrates: 28g    Fiber: 8.5g
    Sugar: 6g   Protein: 21g