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Recipe: Chicken taco chili lightens up the traditional cold weather staple

Baby it’s cold outside… it’s still cold — in April. I was craving warm chili, but decided to try a lighter, more colorful version in hopes that spring will feel like spring. While we’re waiting for the weather to warm up, try this flavorful chicken taco chili.

I threw all of this in a crockpot, but it’s just as easy to make it in a big pot on the stove. 


Total time from start to finish: 1 hour

Makes: 6 servings

You’ll need:

  • 1 medium onion
  • 1 bell pepper
  • 1 pound ground chicken
  • 2 tablespoons taco seasoning
  • 15 ounces of kidney beans
  • 15 ounces of black beans
  • 15 ounces of Rotel with green chilis
  • 16 ounces of tomato sauce
  • 2 cups of corn
  • 3 1/2 cups of chicken broth
  • 2 tablespoons of sour cream
  • Shredded cheese for topping (optional)


  1. Dice the onion and bell pepper. You can use any color of pepper you like, but I went with orange to add more color to the dish.
  2. In a skillet, cook the onion and pepper with a little olive oil until the onion is translucent.
  3. Set aside, add the ground chicken in the skillet. Add the taco seasoning. Cook thoroughly (about 10 to 12 minutes).
  4. If you used canned beans, drain and rinse both kinds of beans.
  5. Add all of the ingredients to a large pot or crockpot and stir.
  6. On the stove, simmer on low for 30 minutes. Alternatively, use a crockpot and cook on high for 1 hour.
  7. Serve with a dollop of sour cream and sprinkle of cheese.
Follow Haley Church on Instagram, @HaleyDrewChurch.

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