By: K.H. Smith
This is my go-to cold rainy day meal. Chicken Taco Chili is easy to make, and even my picky-eater son will eat it! You can prepare it on the stove top, but I prefer to use the crock pot. It takes very little prep and it will warm you up for sure! Just throw in the ingredients around lunchtime and by dinner it is done and for an added bonus your house will smell wonderful!
Chicken Taco Chili Recipe
Calories approximately 325 (from myfitnesspal)
1-1.5 lbs boneless chicken breasts (raw)
1 15 oz can black beans
2 15 oz cans diced tomatoes
1 12 oz can sweet corn
1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
2 tbsp chili powder
pinch red pepper flakes (to taste)
Empty cans of beans and corn into crock pot, followed by chicken, then tomatoes and seasoning on top.
Cook on low 8 hours, or high 3-4 hours
Shred chicken breasts (using 2 forks, should easily pull apart)
Mix shredded chicken back in and cook 20 more minutes
Serve warm with shredded cheese, sour cream, over rice or with crusty bread!
I have made this with ground turkey as well. You could make it with or without the corn. Diced bell peppers and onions are also a great add in! You can also add 1 cup chicken broth to the crock pot and leave out the chili powder make it more like soup. I love this chicken taco chili and I know you will too!
Let me know what you think! Thanks!