Chicken Taco Chili Trial: Gluten-free, Dairy-free, Nut-free
I’ve had this Chicken Taco Chili from Photo a Day pinned on Pinterest for awhile, so I’m glad that I finally got around to making it.
This recipe is already Joseph-safe, so I didn’t make any changes
Stir together all ingredients except chicken in a crockpot.
Layer chicken on top, then cook on high for about 6 hours. Shred chicken, stir to mix it in, and serve.
Chicken Taco Chili
Adapted from Skinny Taste
Gluten-free, Dairy-free, Nut-free
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 2 cups frozen corn kernels
- 2 14.5-oz cans diced tomatoes with chilies
- 2 Tablespoons taco seasoning
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 3 boneless skinless chicken breasts
Combine all ingredients except chicken in a large crockpot. Top with chicken. Cook on high for 6 hours. Shred chicken, stir to mix it in, and serve.
Makes 6 servings
What I Thought
This recipe was nice. The spiciness was quite mild, which was good for our wimpy tastebuds. It could have used more salt, probably due to the fact that I used less taco seasoning than it called for. My daughter refused to touch it, and Joseph only wanted to eat the “soup chicken”