1 lb. boneless skinless chicken
1 (15 oz.) can great northern beans
1 (15 oz.) can pinto beans
1 (15 oz.) can corn
1 (1 1/4 oz.) package taco seasoning
1 (4 1/2 oz/) can chopped green chilies
1 (10 3/4 oz.) can condensed cream of chicken soup (98% fat-free)
1 (14 oz.) can chicken broth
1/2 cup sour cream(fat free)
chopped green onions-Optional
shredded cheddar cheese-Optional
Place chicken in the crock pot. Drain the beans and corn. Add to crock pot.
In a separate bowl combine the taco seasoning, chilies, soup and broth. Stir to mix together and pour over chicken.
Cook on low for 8-10 hours.
Just before serving break up the chicken and stir in the 1/2 cup sour cream.
I had to add a little bit of cornstarch, but I love my chili thick.
This was so good! I made a loaf of french bread and it was perfect with this =)
If you don't want to have it cook in the crock pot, you can make this by cooking the chicken before hand and letting it simmer all together on the stove for about 30 minutes, but I recommend the crock pot for this one =)
The total point value for this is 45 but it serves a lot. I made about 4 bowls for dinner and froze the rest and it filled a gallon size freezer bag. I would say it will serve around 8 good sized bowls, so that is 5.5 points a bowl. If you don't want french bread, toast up some Sara Lee's Delightful bread for only 1 point for 2 slices.