Verde Chicken Chili Tacos

My hubby and I recently went out to eat at a local "famed" Mexican restaurant. The special of the day was the verde chicken chili, so we got it.

Let me first say, I'm not big on eating out... especially at Mexican joints - the idea of lard-filled beans, meat & chips kinda grosses me out. Plus, it's pretty easy to make health Mexican meals at home.

Anyways, I actually DID enjoy the verde chicken chili, but I left thinking I could make it even better and healthier... so I went to work.

After a little research, a fast grocery trip & 4 hours of simmering in the crockpot... out came this amazing, healthy dinner.

We scooped ours onto corn tortillas and added a nice green salad on the side. The best part is, we had dinner for 3 or 4 days & the whole recipe was cheaper than the restaurant meal that inspired me. That's a deal!

VERDE CHICKEN CHILI TACOS
What you need:
4 chicken breasts - cut into a couple chunks
1 large can green enchilada sauce or verde salsa
1 small bell pepper, diced
3/4 sweet onion, diced
1 lime
optional: 2 cans black beans
optional: hot pepper of choice (anaheim, jalapeno, habanero, etc)
corn tortillas
seasonings: sea salt, pepper, chili powder, cayenne pepper

How to:
Add chicken, sauce, peppers, onion & beans to crockpot. Cook on low. Squeeze 1/2 of the lime into crockpot. Add seasonings. After about 2 hours, remove chicken and place on cutting board. Once cool enough to touch, shredded and place back in crockpot (you can skip this step if you'd rather cut into small chunks at the start). Cook an additional hour. Make sure chicken is completely cooked and no longer pink.
Serve on 2 corn tortillas with a squeeze of lime. Optional: add tomato, avocado and light cheese.