Crock Pot Chicken Taco Chili

The recipe below was today's soup. It was super yummy! I will be making this again.

In making this soup I have decided that I need a bigger crock pot. My crock pot was so close to overflow! There are a couple things I did differently that the recipe says.
1. I used diced precooked chicken.
2. I didn't put any tomato sauce in it.
3. I didn't put the soup over rice like the picture shows.

I have got to start taking some pics of the foods I make. With everything going on in the evenings that's the last thing I think about until we are sitting down to eat it. So the picture below I got off the website.



Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).