the beginning of fall

Hello friends! Well, it is starting to fell like fall! I am so loving this weather! Friday night, SBEC played St. G. for homecoming. It was such a good game, but such a heartbreaker! We lost 16-10 in OT. But, I am very proud of the team and the coaches because the team is playing better and better every week! Ben and I had such a relaxing weekend, and it was so nice just to lay around, watch football, and not do any homework! But, now I am back to reality today, working ahead on homework and studying for tests, boo.

With the cooler nights finally here, I have another great recipe to share! Last night I made this chicken taco chili for the first time, and we both loved it. Such a great soup for the fall weather!

Crock Pot Chicken Taco Chili
Servings: 10 / Prep time: 5 min :) / Cals: 202 / 4 weigh watcher pts

1 onion chopped
1 (16 oz) can kidney beans
1 (16 oz) can black beans
1 (8oz) can tomato sauce
10 oz pack of frozen corn
2 (14.5 oz) cans diced tomatoes with chiles
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3) boneless skinless chicken breasts

Combine beans, onion, corn, tomato sauce, cumin, chili powder, and taco seasoning in slow cooker. Place chicken on top and cover. Cook on low for 10 hrs or high for 6 hrs. Half hr before serving, remove chicken and shred. Return it to slow cooker and stir in. Top it with low fat sour cream and cheese. I also serve mine with fritos! YUMMMM

Happy Fall Yall!
ET