Recipe Rut Solution #11

Thursday, November 3, 2011

This recipe was a winner!! I love cooking things in the crock pot because it's usually pretty easy, and it's always nice to have something slow cooked and warm on a cold fall evening. I made this chili last Saturday during the freak October snow/rain/sleet weather event and it was the perfect way to end a gross day. Adam even said it might be the best chili I have ever made...not sure about that, but it was REALLY good. Also, it's just about the easiest recipe literally took me about 15 minutes to make (not including the cook time).

Without further adieu...I give you Taco Chilli!

  • 1 lb. boneless skinless chicken breasts
  • 1-2 cups low-sodium chicken broth
  • 1 cup salsa
  • 15 oz. can black beans, rinsed and drained
  • 15 oz. can kidney beans, rinsed and drained (the recipe called for corn...but if you know me, you know I hate corn!)
  • 1 packet taco seasoning mix (I used the low sodium stuff)
  • 1 cup Mexican cheese blend
  • 1/2 cup sour cream
  • 2 tbsp lime juice



1. Grease a slow cooker with non-stick spray and place the chicken inside.

2. Add 1 cup of chicken broth, lime juice, salsa, black beans, kidney beans, and taco seasoning mix.


3. Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high. (The chicken should be falling apart tender.)

4. Remove the chicken and place it on a plate or cutting board. Use two forks to shred the chicken.

5. Add the cheese and sour cream to the sauce remaining in the slow cooker and stir until melted. Return the chicken to the pot and stir to combine. At this point, I added more broth because the chili seemed really thick. I added broth until I thought it was a good consistency.


What I would do differently: Double the recipe!! This made enough for Adam and I to eat for dinner and then have for lunch the next day. I would love to have a container of this in my freezer, though.

Total Meal Cost: less than $20

Adam's Rating: 10 out of 10

Next Day Lunchability: Awesome!