Chicken Taco Chili

Chicken Taco Chili 1 Chicken Taco Chili 2

This chili got rave reviews from my family!  We had it for dinner last night, and everyone loved it.  And I really enjoyed how simple it was to make.  This time of year when the weather is cold, I use my crock-pot frequently!  This is one of those “dump it in and let it go” type of recipes.

This recipe was so easy, the only work I had to was chop an onion, open some cans, and shred some chicken. BAM! I really liked this dish.  If there was one thing I would change about it, I’d actually add a second taco seasoning packet just to make it a little more taco-y.  But either way, this was AWESOME!  Before we even finished dinner, my family was asking for me to make it again soon!

Chicken Taco Chili

Yields: 10 servings

Serving Size: ~1 cup

Calories per serving: 209

Fat per serving: 3 g

Chicken Taco Chili


  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans
  • 1 (15.5 oz) can kidney beans
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 1 (4 oz) can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro (optional)


  1. Combine all ingredients in the slow cooker and cover.
  2. Cook on low for 6-8 hours.
  3. A half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
  4. If desired, top with chopped cilantro.


WW Points+: 5 pts Smart Points: 5 Protein: 23 g Carb: 26 g Fiber: 7 g Sugar: 4 g Sodium: 867 mg Cholesterol: 50 mg

Source: Skinny Taste



8 thoughts on “Chicken Taco Chili

  1. Just found your blog, adding it my favorites page. Can’t wait to get time to look through it all! Sending some Bama girl love!

  2. We’re having a chili contest at church this Sunday. Which recipe should I go with …. chicken taco chili or the white chili you posted this week?

    • lindsayballen February 13, 2014 at 4:10 pm - Reply Author

      ooooo those are both REALLY good ones! The white bean chili is definitely more unique in flavor and texture, so I think that’s a big plus. The chicken taco chili is more like a new look on an old classic, but it has really outstanding flavors. Either one is an excellent choice, but I think I prefer the white bean chili by a hair! (And to make the decision even tougher by adding a 3rd option, I think the Cream Cheese Chicken Chili might be my favorite chili ever…)

  3. Made this tonight Lindsay and it was wonderful…shared it with neighbors and they loved it too!..thanks for great recipes! I am always looking for WW your blog

Leave a Reply

Your email address will not be published.