Crock Pot Chicken Taco Chili
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 8-10

1 can black beans, drained
1 can kidney beans, drained
10 ounces frozen corn 
1 can original Rotel tomatoes 
1 cup V8 juice (low sodium)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon black pepper
6 boneless skinless chicken breasts

1 cup sour cream
1 cup shredded sharp Cheddar cheese
Fresh cilantro
2 green onions, sliced
2 avocados

Combine beans, corn, Rotel, V8  and seasonings in a slow cooker and mix well. Place chicken into the mixture. Cover and cook on low for 8-10 hours or on high for 4-6 hours. Before serving, pull chicken apart with forks, shredding and mixing with rest of cooked mixture. Top individual servings with dollop of sour cream, shredded cheddar, fresh cilantro, sliced green onions and/or avocado slices. 

You can also cook this stove top in a heavy stock pot with snuggly fitting lid. Cook on med-high for first 30 minutes and on medium for additional 2-3 hours or until chicken is very tender and easily pulls apart. 

This recipe is shared the week of February 15-19, 2021 on radio stations 
NewsTALK 94.3 FM and AM 570 WKYX. 
Ro's recipes are sponsored by Banks Market 
on Lone Oak Road in Paducah, KY. 
Check out more recipes online or order for curbside pick-up at: 

On the Net:

Banks Market

Published 11:15 PM, Sunday Feb. 14, 2021
Updated 03:53 PM, Tuesday Feb. 16, 2021



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