Chicken Taco Chili

There’s nothing like chili for Sunday Supper.

This past Sunday was the perfect day to prepare a big batch of chili in the crock pot and let it simmer and cook all day, filling the house with a mouth-watering aroma.  Arriving home from a big breakfast after church, we knew we wouldn’t be hungry again until evening.  We had nothing on the schedule for the day, nowhere we had to be so it was going to be a lazy day at home playing with T.J., watching the golf tournament at Torrey Pines, and getting in a run on the treadmill.

Oh, and did I mention there was a blizzard in the forecast for late that afternoon into the night?  And boy were they right!  About mid-afternoon it blew in and all you could see out our country windows was white for the rest of the night.  Even if we had wanted to go somewhere, it wouldn’t have happened.

Perfect day to be snowed in with a big pot of chili brewing away.  I didn’t do the traditional chili we usually go for on a Sunday.  Instead I gave Chicken Taco Chili a try!  The smells that filled the house were delectable and the taste was even better.  This easy to throw together chili was a hit and definitely a repeat meal in our house.

Here’s what you’ll need on your grocery list:

**This recipe makes enough for 6-10 people, depending on how you are serving it.  Eating ours by itself in a big bowl would have been enough for 6 but serving it over a potato, rice, or chips would allow you to get at least 8-10 servings.  I love making a big batch and freezing whats left in separate containers for an easy meal on another night.**

2 (10 oz) cans White Chunk Chicken Breast in Water, drained

1 Onion

1 (16 oz) can Black Beans, drained

1 (16 oz) can Red Kidney Beans, drained

1 (8 oz) can Tomato Sauce

1 (12 oz) bag Frozen Corn

1 (10 oz) can Diced Tomatoes

1 (4 oz) can Diced Chili Peppers

1 packet Taco Seasoning

1 tbsp Cumin

1 tbsp Chili Powder

**Optional Toppings: Plain Greek Yogurt, Cilantro, Shredded Cheddar Cheese

We had ours in a big bowl topped with a little cheddar cheese and a dollop of Greek yogurt, but it would also be great over a baked potato, rice, or chips.

Chop onion into large pieces.  Cutting them into larger pieces gives a nice texture to the chili.

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Place chicken in bottom of crock pot.  I used a fork to shred the chunks of chicken even more.

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Add onion, black beans, kidney beans, tomato sauce, corn, diced tomatoes, chili peppers, taco seasoning, cumin, and chili powder to crock pot and stir to combine.

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Cook on Low 6-7 hours.

Serve in a bowl topped with cheese, cilantro, and Plain Greek Yogurt or over a baked potato, rice, or chips.

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This was the perfect way to end our Sunday.  It only took about 10 minutes to put together which allowed me to play with T.J. most of the day, get a 5 mile run in on my treadmill, watch the golf tournament, all while staying warm and cozy in my house with a blizzard going on outside.  It was just right on another cold and wintry day in Northern Iowa.

Enjoy!

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