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Skinny Taco Chicken Chili: A Bowlful of Comfort

I remember one particularly blustery autumn evening after a long day of catering a wedding. I craved something warm, comforting, and quick. Scouring my pantry, I pulled together some beans, canned tomatoes, and chicken. The result? A simplified version of this Skinny Taco Chicken Chili – a dish that has since become a staple in my kitchen. Its hearty flavor and ease of preparation made it an instant winner, and it continues to be my go-to meal when time is short and comfort is paramount.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10
Yield: 12 1/2 Cups
Dietary Type: Gluten-Free, Dairy-Free (if using dairy-free toppings)

Ingredients

1 onion, chopped
16 ounces black beans, rinsed and drained
16 ounces kidney beans, rinsed and drained
8 ounces tomato sauce
10 ounces frozen corn
3 (10 ounce) cans diced tomatoes and green chilies (mild or medium)
1 ounce reduced-sodium taco seasoning
1 tablespoon chili powder
24 ounces boneless skinless chicken breasts (about 3-4)
1⁄4 cup chopped fresh cilantro

Equipment Needed

Slow cooker (6-quart or larger)
Fork (for shredding chicken)
Knife
Cutting board
Can opener

Instructions

Begin by prepping your ingredients. Chop the onion into small pieces. Rinse and drain both the black beans and kidney beans.
In a slow cooker, combine the chopped onion, black beans, kidney beans, tomato sauce, frozen corn, diced tomatoes and green chilies (undrained), reduced-sodium taco seasoning, and chili powder.
Mix all the ingredients together thoroughly in the slow cooker.
Gently place the chicken breasts on top of the bean and vegetable mixture, pressing them down slightly to submerge them partially in the liquid.
Cover the slow cooker and cook on low for 10 hours or on high for 6 hours. The cooking time will depend on your slow cooker and how quickly it heats up. The chicken should be cooked through and easily shredded with a fork.
About 30 minutes before serving, remove the chicken breasts from the slow cooker.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker.
Stir everything together well, ensuring the shredded chicken is evenly distributed throughout the chili.
Let the chili simmer for the remaining 30 minutes to allow the flavors to meld together.
Before serving, stir in the fresh cilantro.

Expert Tips & Tricks

Spice it up! If you prefer a spicier chili, use medium or hot diced tomatoes and green chilies, or add a pinch of cayenne pepper to the slow cooker.
Thickening the chili: If the chili is too thin for your liking, remove about a cup of the mixture and blend it until smooth. Return the blended mixture to the slow cooker and stir it in. This will naturally thicken the chili without adding any extra ingredients.
Make ahead: You can assemble the chili in the slow cooker the night before and store it in the refrigerator. In the morning, simply place it in the slow cooker and start cooking.
Flavor Booster: Try adding a tablespoon of apple cider vinegar in the last 30 minutes of cooking for a little zing.
Shredding Shortcut: If the chicken is proving difficult to shred with forks, you can use an electric hand mixer on low speed to quickly shred it while it’s still in the slow cooker. Be careful not to over-shred!

Serving & Storage Suggestions

Serve the Skinny Taco Chicken Chili hot, garnished with your favorite toppings. Some suggestions include:

Shredded cheddar cheese (or dairy-free cheese alternative)
Sour cream (or dairy-free sour cream alternative)
Diced avocado
Tortilla chips
Green onions
A dollop of plain Greek yogurt
A squeeze of fresh lime juice

Storage:

Refrigerate: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of water or broth if it seems too thick.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	216.5 kcal	N/A
Calories from Fat	25 g	12%
Total Fat	2.9 g	4%
Saturated Fat	0.6 g	2%
Cholesterol	43.5 mg	14%
Sodium	917 mg	38%
Total Carbohydrate	27.6 g	9%
Dietary Fiber	7.3 g	29%
Sugars	4.2 g	N/A
Protein	21.8 g	43%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian/Vegan Chili: Substitute the chicken with 1-2 cups of cooked lentils or crumbled tofu. You may also need to add more vegetables, such as bell peppers or zucchini. Ensure that the taco seasoning used is vegan-friendly.
Spicy Variation: Add a chopped jalapeño pepper or a pinch of cayenne pepper to the slow cooker for extra heat.
Different Beans: Experiment with different types of beans, such as pinto beans, great northern beans, or cannellini beans.
Turkey Chili: Replace the chicken breasts with ground turkey for a different flavor profile. Brown the ground turkey in a skillet before adding it to the slow cooker.
Low-Sodium Option: Use salt-free taco seasoning and adjust the salt to taste.
Smoked Paprika: Adding a teaspoon of smoked paprika will add a delicious smoky depth to the flavour.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked chicken. Simply shred it and add it to the slow cooker during the last 30 minutes of cooking time to warm it through.

Q: Can I make this chili on the stovetop?
A: Absolutely! Sauté the onion in a large pot over medium heat until softened. Add the remaining ingredients (except the cilantro) and bring to a simmer. Cook for about 30-45 minutes, or until the chicken is cooked through. Shred the chicken and return it to the pot, simmering for another 10 minutes. Stir in the cilantro before serving.

Q: What if I don’t have taco seasoning?
A: You can make your own taco seasoning by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of salt and pepper.

Q: Can I add other vegetables to this chili?
A: Yes, feel free to add other vegetables, such as diced bell peppers, zucchini, or carrots. Add them at the beginning of the cooking process along with the other ingredients.

Q: How do I prevent the chicken from drying out in the slow cooker?
A: Ensure that the chicken is partially submerged in the liquid mixture. Also, avoid overcooking it. If you are concerned about it drying out, you can add a little chicken broth to the slow cooker.

Final Thoughts

This Skinny Taco Chicken Chili is more than just a recipe; it’s an invitation to create a comforting and nourishing meal with ease. I encourage you to try it, experiment with the variations, and make it your own. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this chili is sure to satisfy. Don’t hesitate to share your creations and feedback – happy cooking! Pair this with some warm cornbread for a truly amazing meal.

Skinny Taco Chicken Chili Recipe