Southwestern Chicken Taco Chili

Southwestern Chicken Taco Chili


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Serve this Southwestern-style chili hot and topped with sour cream, cilantro, and cheese. For some extra spice, chop up some hot peppers and add them to the pot.

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Time needed

5 min preparation + 10 hour cooking

Serving Size / Yield

8-10 servings


  • 1 onion, chopped
  • 1 (16 oz.) can black beans, drained
  • 1 (16 oz.) can red kidney beans, drained
  • 1 (16 oz.) can tomato sauce
  • 10 oz. pkg. frozen corn kernels
  • 2 (14 1/2 oz.) cans diced tomatoes with green chilies
  • 1 pkt. taco seasoning
  • 1 Tbs. ground cumin
  • 1 Tbs. chili powder
  • 3-4 boneless, skinless chicken breasts

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Put all the ingredients into the crockpot except the chicken. Stir the ingredients to incorporate well. Put the chicken breasts into the crockpot, making sure they are covered in the beans and tomatoes. Cook for 10 hours on low. Before serving, remove the chicken from the crockpot and shred. Put them back into the crockpot and cook for an additional 30 minutes.

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