Monday, December 22, 2014

Chicken Fajita Chili

This recipe turned out BEYOND what my taste buds expected! So delicious on a cold winter night! Of course it has my staple items, blackens, corn, and chicken. :p 


1.25 lb Chicken (about 4 breasts) 
1 (10 oz) can Mild enchilada sauce
1 (15 oz) canCorn, drained
1 (15 oz) canDiced tomatoes, drained
1 (15 oz) canBlack beans, rinsed and drained 
1 (4 oz) canDiced green chiles
1 mediumOnion, diced
2 mediumBell peppers, cut into strips or diced
1 1/2 tbsChili powder (or to taste) 
1 tspGarlic powder  
1 tspOnion powder  
2 tspCumin  
1/4 tspPepper (or to taste)  
1/4 tsp Salt (or to taste)  
1-3 pktsStevia or sweetener to taste 

Spray 6 qt (or larger) crockpot with cooking spray. Add everything to crockpot and cover. Cook on high 4-6 hours or on low 8-12. Remove chicken (if you didn’t cut it before hand), and shred with two forks, and add back to the crockpot. Stir in Greek yogurt if desired! Enjoy!

Nutritional Information

8Servings (about 1 1/2 cup per serving)
167Calories per Serving
2 gFat
20 gCarbohydrate
5 gFiber
4 gSugar
17 g

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