Chicken taco chilli

    2 hours 20 min

    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.


    1 person made this

    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!

    See it on my blog

    So good food blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)