Print

Simple Chicken Taco Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale
  • 2 tablespoons olive oil for baking
  • 1 pound chicken breasts (or shredded cooked chicken)
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 1 quart tomatoes (2 15-ounce cans)
  • 1 8- ounce can corn (no liquid)
  • 1 8- ounce can Mexican corn (no liquid)
  • 1 15 oz can chili beans or kidney beans (with liquid, rinsed)
  • 1/2 cup salsa
  • 1 1/2 cups chicken broth
  • 1 package taco seasoning (1 1/2 teaspoons)
  • Shredded cheese (sour cream, and tortilla chips)

Instructions

  1. Pour olive oil into bottom of casserole dish and add chicken breasts to dish. Coat with olive oil (add more if necessary) and bake at 350°F (180°C) for about 1 hour, until the chicken is no longer pink inside and the juices run clear. Set aside to cool slightly before slicing and shredding.
  2. Heat oil in a large dutch oven or other large pot.
  3. Sauté onions and garlic for about 5 minutes at medium-high heat.
  4. Add tomatoes, corn, beans, salsa and chicken broth. Stir until combined.
  5. Add taco seasoning and shredded chicken. Simmer for 15 -20 minutes — or until heated through.
  6. Serve with shredded cheese, sour cream, tortilla chips, and any of your other favorite taco toppings

Find it online: https://www.noordinaryhomestead.com/simple-chicken-taco-chili/