Chicken Taco ChiliMay 5, 2013 |In honor of all things Mexican this week I am going to share with you my “go to” recipe these days. Not only is it super healthy and very low in fat and calories, but it’s also a fool proof crock pot recipe that freezes well. OH! and my husband adores it. Check. Check. Check and CHECK! Honestly the most time consuming part about the whole ordeal is opening the cans…seriously it’s so easy and the flavor does not disappoint. I originally adapted the recipe from Skinny Taste, but will list my slight adjustments below. Sidenote: I usually double or triple the recipe in my big crockpot and freeze the rest as it is great when thawed. I did this before LK was born and it was great not to have to think about what was for dinner. *I don’t use kidney beans, but instead add white hominy. **I add one can of chopped jalapenos. *** I add one can of “medium” heat Rotel. ****Lastly, I normally serve with fresh avocado slices on top but the grocery did not have any desirable avocados for this batch…definitely not in TX anymore… We’ve tried it over brown rice, white rice, & quinoa…but our favorite way to eat it is over a few Scoops chips. Speaking of easy recipes containing chicken…do you have a Fresh Market near you? If so, on Tuesdays they have an incredible special where the organic, cage-free chicken breasts are $2.99/lb! I am there religiously every Tuesday because seriously you can’t beat it, especially for organic. Hope that you enjoy this easy peasy, low-fat and delicious recipe that has become a true staple in our house! Happy Cinco!