Jessica's Chicken Taco Chili
soups
This was a recipe that Jessica originally got from her cousin Lauren. Its a great hearty dish that she has made several times and everyone always enjoys it. It's a crockpot dish so it takes a while to cook, but if you like chili and Mexican food, this one is a no-brainer!
Ingredients
- 1 white onion, chopped finely
- 1 (16 oz.) can chili beans
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can whole kernel corn, drained
- 1 (8 oz.) can tomato sauce
- 2 (10 oz.) cans diced tomatoes with green chiles
- 1 (1.25 oz.) package taco seasoning
- 3 whole skinless, boneless, chicken breasts, thawed or frozen
Instructions
Step 1
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients.
Step 2
Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
Step 3
Remove chicken breasts from the chili and shred. A good tip for shredding cooked chicken is to place it in a bowl and use a powered hand mixer. It shreds perfectly evenly. Stir shredded chicken back into the soup.
Step 4
You're technically supposed to cook it on low for another 2 hours in the crockpot but its not really necessary. It's a very forgiving dish that can go about as long as you want it to. Top with shredded cheese, sour cream, and crushed tortilla chips.