chicken taco chili

If you like a full-bodied chili that requires a beer chaser, this chili is for you!

1 onion, chopped
1 16 oz. can black beans, drained
1 16 oz. can kidney beans, drained
1 8 oz. can tomato sauce
10 oz. package frozen corn kernels
3 10 oz. cans Rotel (original), do not drain
1 packet taco seasoning
1 tbsp. cumin
1 tbsp. chili powder
2 to 3 boneless skinless chicken breasts
1 small can green chilies
1 bag shredded cheese (Mexican blend)
Sour cream
Frito's (for dipping)

Combine all ingredients in a medium sized crock pot (except for the cheese) and warm through. Cook the chicken breasts separately then shred them and add them to the crock pot and mix in. Add a handful of cheese and mix.  Serve with a dollop of sour cream and a sprinkle of cheese.

Enjoy!