Thank goodness I stumbled upon Gina’s blog or I wouldn’t have found this ah-mazing taco chicken chili recipe. Per usual I made some changes to make it my own. I literally turn this recipe into a taco bowl. It’s crunchy, creamy, salty, and savory. Can this chili get any better? I don’t think so!
Organic Taco Chicken Chili
*Gina’s recipe has 203 calories for 1 1/4 cups. Depending on what toppings you choose it may be more.
- 1 onion, chopped
- 1 red pepper, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes, no salt added
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
In a medium skillet, saute the peppers and onions on medium to high heat until tender. Set aside.
Half hour before serving, remove chicken and place in a shallow bowl.
Shred the chicken using two forks. One to hold the chicken in place and the other to do the shredding. Be careful, the chicken will be very hot! Return chicken to slow cooker and stir in.
hello cheesy taco goodness…come to mama!
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