As an alternative to the Mexican Chicken Corn Chowder, I make this chili--courtesy of a McCormick's seasoning packet.
I cook frozen chicken breasts in a crockpot with some salt and pepper. Then when it is soft enough to shred, take out the chicken and remove the extra gunk in the broth. Put the chicken (shredded) back in the crockpot and add the beans and seasoning. I also add a can of corn. Let simmer in crockpot for an hour or 2. To make it a little creamy, you can add sour cream and cheese.
Top with cilantro, tomato, avocado and fresh chopped onion if desired.
This is what we do when there are no treats in the house.
Semi-sweet is good for you, like dark chocolate, right?