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



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