Chicken Taco Chili. Two of the best foods (tacos and chili) combined to make a delicious combination for anyone to enjoy.
Whether it is a cold evening, fall afternoon, or just looking for a Sunday cozy meal, this is the perfect recipe!
This is a super easy recipe to prep, follow, and execute. The best part about this recipe is that all of the cooking can be done in 1 pot. Cooking takes around an hour so perfect for multi tasking on a busy day at home.
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The Perfect Dutch Oven for this recipe!
*Recipe feeds 4*
Prep Time: 15 minutes
Cook Time: 1 -1.5 Hours
Ingredients
1.5 Lbs. Chicken
2 Cups of Chicken Broth
1 Can of Black Beans
1 Can of Sweet Corn
6oz Tomato Paste
1 Can Fire Roasted Tomatoes
1 Can of Chipotle Peppers
2 Bell Peppers
1 Sweet Onion
Bunch of Cilantro
Taco Seasoning Packet
2 Teaspoons of Lime Juice (or fresh lime)
Optional Toppings
Cheese
Sour Cream
Chips or Tortilla strips
Recipe for the Best Chicken Taco Chili
- Bring dutch oven or large pot to a low medium heat on the stove. Option to drizzle olive oil.
- Add chicken, diced peppers, diced onions, corn, beans, tomatoes, tomato paste, chipotle peppers, chicken broth, and lime juice to the pot.
- Take a large spoon and beginning slowly stirring the ingredients in the pot.
- The mixture should begin to be coated in liquid.
- Add a lid to the pot and let cook for 20-30 minutes.
- Remove the chicken and begin to cut or shred. Add back to the pot and repeat the stirring process until the chicken is all submerged.
- Add the lid back to the pot and let cook for another 30 minutes.
- Chop the cilantro and add into the pot as the final touch.
- Serve with sour cream, cheese, and chips.
- Enjoy!
This is my favorite Sunday afternoon recipe and is great for leftovers the following evening. The chili peppers give a little spice but the toppings and fresh veggies balance it our so nicely.
