Chicken Taco Chili
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Mexican
Serves: 8 servings
  • 4 chicken breasts, boneless, skinless (1.5 – 2 pounds)
  • 1 cup onion, chopped
  • 15 ounce can black beans, low sodium, drained and rinsed
  • 15 ounce can kidney beans, low sodium, drained and rinsed
  • 1 cup frozen corn
  • 1 8 ounce can tomato sauce
  • 2 14.5 ounce cans of tomatoes with green chilies
  • 1 packet low sodium taco seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 4 ounce can diced green chiles
  1. Place thawed chicken breasts in bottom of slow cooker that has been sprayed with cooking spray or lined with cooking bag. Layer beans and corn over the chicken and pour the can of tomato sauce over the layers.
  2. Sprinkle taco seasoning, cumin and chili powder evenly over the tomato sauce. Top with two cans of tomatoes with green chiles and the small can of diced green chiles.
  3. Cover and cook on low for 10 hours or on high for 6 hours. About half an hour before serving, remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
  4. Serve with shredded cheddar cheese, sour cream, chopped fresh tomatoes or other favorite chili topping.
Make Ahead and Freeze Instructions
  1. Place all ingredients in 2 gallon sized zipper freezer bag. Double bag, if desired, to prevent leaking. To cook thaw in refrigerator 24-48 hours prior to cooking.
  2. Pour thawed mixture into prepared slow cooker and follow cooking directions as above.
Nutrition Information
Carbohydrates: 36 grams Protein: 28 grams
Recipe by A Pinch of Joy at