Float Trip and Chicken Taco Chili

 This weekend nick and I joined our friends for a little weekend getaway to the Illinois river near Tahlequah. This was my first float trip and it was awesome!! We packed lunches and had ice chests full of drinks to sustain us through the 5 hour float in 100+ degree weather. We made it through the day with only a few minor cuts and bruises, well except for Travis who decided to swing from a tree and land in less than three feet of water. His knee does not like him too much right now. The day was spent floating, swimming and spending time with friends. I cannot think of a better way to spend my Saturday. Here is a picture of the group we floated with!

Prior to the float trip, I decided to try a new recipe that I found on skinny taste. Nick was a little skeptical at first, but after the first bite we decided the recipe was a keeper. Something you need to knowabout me is that I love crock pot meals. It's so great to come home from a long day of work and have a home cooked meal waiting for you. And that is exactly what this meal is– Crock Pot Chicken Taco Chili. This meal will be great during the fall. You can find the original recipe here: Skinny Taste - Crock Pot Chicken Taco Chili    I made a few changes and this is the recipe that I used.

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 (optional – I did not use)
• 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 – I used chopped green chiles from a can)
• 1 small can of olives (optional)
• sour cream or mexican cream
• shredded cheese
• 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 (I cooked on low for 4.5 hours, then it was on keep warm for another 4 hours while I was at work). Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, cheese and cream.

It's even better the 2nd day and would be great with cornbread.

I was a little worried about making chili on a hot summer day, but it ended up being perfect because we had a random afternoon thunderstorm which cooled the outside temp a bit. One minute is was bright and warm, then it started pouring down rain with thunder and lightning. Gotta love the Oklahoma weather.

Hope you enjoy.

-Court