Crock Pot Southwestern Chicken Chili

1 small 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 chili powder
2 lbs boneless skinless chicken breasts or tenderloins
bell peppers or chili peppers, chopped
shredded low fat cheese (optional)

Combine everything but chicken in crock pot. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before your're ready to serve remove the chicken and shred it then return to the crock pot
Makes 10 servings ( about 1 3/4 cups each) approx 204 calories 5 WWP+ and 1.4 g of fat (nutritional value is factored without cheese)

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