Wednesday, November 16, 2011

Chicken Taco Chili

This recipe is FABULOUS any time of year, but it just hits the spot when it's cold outside! You can eat it soup style, or with some tortilla chips as a dip! It is diverse and seriously YUMMY!!!

Chicken Taco Chili


1 onion, chopped 
1 16-oz can black beans (Drained and rinsed)
1 16-oz can kidney beans (Drained and rinsed)
1 16-oz can tomato sauce
10 oz package frozen corn kernels
28-oz can diced tomatoes w/chilies
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder 
24 0z. (3) boneless skinless chicken breasts 
chopped fresh cilantro 
Grated Cheese (optional)
Tortilla Chips (optional)
Sour Cream (optional)
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. (the most genius way to do this is with a hand mixer!!! Place the chicken in a large bowl and shred using the mixer..this trick will change your life!! I promise!) Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with cheese and sour cream. 


{This recipe was adapted from}

{This recipe was brought to you by Ashley}


  1. I have been secretly following this bog since you girls started it. I love all of the recipes you have posted! Thanks for the great ideas.