Chicken Taco Chili

Baby, it’s cold outside. Like, friggin cold. Like, I don’t want to leave my house cold. Like, I’m just going to stay in the hot shower today, please inform my boss cold.

It’s love/hate with cold. I love cute coats and leggings with boots as much as the next, well, every girl ever. But it just came so fast. No transition at all! Did anyone else feel that way?! IT SLEETED ON HALLOWEEN. That’s just rude.

And with the cold came… THE colds. The “is this the flu? Am I dying?” colds. I had it for a solid two weeks. Mike has had it for a few days now. Our nightstands are covered in cold medicine and decongestants. We pop zinc like we pop gum. Oh, good times.

But you know what makes it all okay? Chicken taco chili.


I got this wonderful idea from Gina from Skinnytaste. I have actually been making it for a while now, but it has saved us this week so I figured it was time to share with you all! So because I make it all of the time, I winged it. I may be missing a few things she uses, but it always tastes amazing. This time it was amazing. I think you’d have to add in something really weird and gross for this to NOT taste amazing.

It kept us warm. It kept us spicy. It kept the nasal passages clear while eating it. I’ll take that tasty 15 minutes of breathing. Oh, yes I’ll take it.

You will need:

– 3 cooked and shredded chicken breasts (or a few cups of shredded rotisserie chicken)
– 1 cup of water
– 1 can diced tomatoes
– 1 small can tomato paste
– 1 can tomato sauce
– 1 small can of diced green chilis
– 1 can of black beans (drained)
– 1 bag frozen corn
– 1 chopped yellow onion
– 1 packet of taco seasoning
– 1 tablespoon of cumin
– 1 lime
– shredded cheese, sour cream/greek yogurt and cilantro for toppings

Combine all ingredients (minus lime and toppings) in your slow cooker on high for four hours.

Stir every hour or so.

Scoop about a cup out into a bowl. Squeeze a wedge of lime juice into the bowl. Add a dollop of sour cream and a little sprinkle of your favorite shredded cheese. Top it off with some cilantro and voila!


We eat on this all day every day. Mainly for lunch, but we’re both known to sneak a small bowl in the middle of the night.

It’s a tad spicy. Use less cumin if you’re not a fan of spice. But keep the spice if you’re cold and/or have a clogged nose. I don’t know about you all, but that’s about exactly what we need right now.

This chili is amazing fresh but even more amazing left over. It’s perfect for a packed lunch and it lasted us a full work week!

My goal is to make chili 3,000 ways this season. Chili is perfect. Chili is my spirit animal. Next up, buffalo chicken chili. Awwwww yeaaahhhh.


Two last things: 1) This chili is super good for you. It’s low in calories and fat. So don’t feel guilty. Ever. 2) Don’t accidentally drop some cumin on the floor and let your dog sniff it. Or do, because it’s the funniest thing ever.