Creamy Chicken Taco Chili
- 3 lb boneless, skinless chicken breasts or thighs
- 2 can (8 oz.) tomato sauce
- 2 can (14.5 oz.) diced tomatoes with chilis
- 1 can (14.5 oz.) diced tomatoes
- 1 can (7 oz.) diced green chilis
- 2 can (15 oz.) chili beans
- 2 can (15 oz.) black beans (drained and rinsed)
- 2 can (15 oz.) kidney beans (drained and rinsed)
- 32 oz frozen corn or 2 (15 oz.) cans corn, drained
- 1 can (15 oz.) chicken broth or stock
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
- 2 packages (8 oz.) cream cheese, softened
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Use a large slow cooker for this recipe.
- 2
Trim any fat and then place chicken breasts or thighs whole in the crock pot.
- 3
Add in the tomato sauce, undrained diced tomatoes, green chili peppers, undrained chili beans, drained and rinsed, kidney beans, corn, drained and rinsed black beans and chicken broth.
- 4
Add in all the seasonings.
- 5
Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.
- 6
Remove the chicken from the crock pot, shred it and set aside.
- 7
Soften and cube the cream cheese and add to the crock pot. Turn the crock pot on high for 30 minutes, stirring every 10 or so minutes to help the cheese melt.
- 8
Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.
NoteServe with your favorite "taco" add-ins: cheddar cheese, sour cream, fresh cilantro, chopped avocado/guac and tortilla chips.
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