Chicken taco chilli

Chicken taco chilli


1 person made this

About this recipe: This chicken taco chilli is so delicious, full of flavour, and super simple. Delicious served with a dollop of soured cream and some grated cheese.

Serves: 4 

  • 750g skinless chicken thighs
  • 1 (400g) tin sweetcorn, drained
  • 1 (400g) tin red kidney beans, drained and rinsed
  • 1 (400g) tin chopped tomatoes
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 jalapeno, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons chilli powder
  • 1/4 teaspoon cayenne pepper
  • 500ml chicken stock

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Combine all of the ingredients in a large stock pot or saucepan and stir over a medium heat. Simmer gently for 2 hours, stirring occasionally, until the chicken is tender and no longer pink in the centre.
  2. Remove bones from the chicken thighs and shred the meat; discard the bones and add the shredded chicken back in.
  3. Ladle into warmed bowls and serve with soured cream, grated cheese or tortilla chips. Enjoy!

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