Chicken Taco Chili

Alright, so I have been on a chili kick lately. I guess there is just something about a crock pot and cold weather, I just love it! I also have a crazy and varying schedule so when I cook food in the crock pot I know that I will come home and it will be not only done but delicious. In addition to loving crock pots I also love Mexican food. I was really craving tacos but didn’t want the extra carbs of the shells so I thought that this would be a great choice. I hope you love it as much as I do. This Taco Chicken Chili is delicious and was adapted from a recipe at Skinnytaste!

What You Need

  • 1 can of black beans (rinsed)
  • 1 can of kidney beans (rinsed) 
  • 1 can of pinto beans (rinsed)unnamed
  • 1 onion (diced)
  • 1 cup of frozen corn
  • 1 14.5 ounce can of diced tomatoes (I used regular but you can use any variety)
  • 1 full packet taco seasoning
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 garlic cloves (minced)
  • 3 boneless chicken breasts
  • Guacamole (optional)
  • Shredded Cheddar Cheese (optional)
  • Cilantro (optional)

What You Need To Do

unnamed1Place beans, onion, frozen corn, tomato sauce, diced tomatoes, cumin, chili powder, garlic, taco seasoning, and chicken in the crock pot! You can cook it on high for 6-8 hours or on low for 8-10 hours. After the chili is done cooking use a fork to shred the chicken, stir to mix all ingredients! Top with guacamole, shredded cheese, and/or cilantro if you wish! 

Serves about 10 1 cup servings! 

Nutritional Facts: 205 calories, 1.4 grams of fat, 33 grams of carbohydrates, 10 grams of fiber, 17 grams of protein!!

You can serve it over rice, in a bowl by itself, in lettuce wraps, in taco shells, whatever you fancy! I served mine with a thai salad! Enjoy!


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