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Chicken Taco Chili

A flavorful and hearty chicken taco chili made in the slow cooker with a mix of spices and vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chopped onion
  • 15.5 oz canned black beans, drained
  • 15.5 oz canned kidney beans, drained
  • 8 oz can tomato sauce
  • 10 oz frozen corn kernels
  • 2 cans diced tomatoes with chilies
  • 4 oz chopped green chili peppers
  • 24 oz boneless skinless chicken breasts
  • 0.25 cup chopped fresh cilantro
  • 1.5 tablespoons cumin
  • 1.5 tablespoons chili powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Method
 

Preparation Steps
  1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, garlic powder, onion powder, oregano, paprika, salt, and pepper in a slow cooker and mix well.
  2. Nestle the chicken breasts into the mixture, ensuring they are completely covered.
  3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  4. Half an hour before serving, remove the chicken breasts and shred the meat.
  5. Return the shredded chicken to the slow cooker and stir to combine.
  6. Garnish with chopped cilantro and serve hot.

Notes

This hearty chili is perfect for a quick weeknight dinner or for meal prep. Feel free to customize the spice levels to your taste.