Mouthwatering Mamavation Monday

In the interest of killing two birds with one stone, I am combining A Southern Fairytales' Mouthwatering Mondays with Mamavation Monday. Why? Because I miss posting delicious recipes on Mondays for your enjoyment, and two, I am going to try to pledge to the sistahood. Delicious and healthy can be done. Even for a carb addict like myself.
Regarding the Sistahood, I can't do everything they want a pledge to do because of my work and commute schedule, but I can do my best to get moving. And in fact did this past weekend (oh boy my arms!). Remembering to post pictures will be hard, but I can do that tonight. I got in 60 of the proposed 100 minutes of movement yesterday.explodingdinner Come to think of it, I walked on Tuesday and Thursday, so I think I went over the 100, woot! Thank goodness for CardioTrainer.
Last week I actually had time to menu plan, and all the new recipes went over swimmingly, even the one that exploded in my face. There have been no complaints about having to eat leftovers on the weekend.
Now to the good stuff.
Chicken Chili (Slow Cooker Chicken Taco Soup)
I found this recipe when I was menu planning on the Albertson's website. Since I was home that day I boiled the chicken first and shredded while the rest of the ingredients cooked in the crockpot. Then I added the chicken to the mixture and set it on high for 4 hours. This chili freezes well and is one of those meals that tastes better the next day. Serve with cornbread. I also used the Homemade Gourmet Southwest Seasoning instead of taco seasoning.

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, 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. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.Chicken Chili