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The weather has finally turned cold here, and with busy Christmas plans all through the day, I’m ready for steamy comfort foods. Even more importantly, though, I need dinners that I can pull together quickly so that my kitchen – and my hands – are free for other things.
So this week I created this Chicken Taco Chili. It’s easy to make and doesn’t take long – and it’s full of healthy ingredients and flavor, too.
Chicken Taco Chili
2014-07-31 20:21:54
Nutrition Facts
Serving Size
5184g
Amount Per Serving
Calories 5057
Calories from Fat 2076
% Daily Value *
Total Fat 236g
362%
Saturated Fat 121g
607%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 68g
Cholesterol 957mg
319%
Sodium 10480mg
437%
Total Carbohydrates 426g
142%
Dietary Fiber 94g
376%
Sugars 93g
Protein 335g
Vitamin A
258%
Vitamin C
410%
Calcium
280%
Iron
205%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 c. cooked, shredded chicken
- 1 lb. black beans
- 2 c. red kidney beans
- 1 onion, diced
- 1 bell pepper, diced
- 6-8 c. chicken stock
- 3 t. cumin
- 2 t. garlic powder
- 2 t. black pepper
- 1/2 t. oregano
- 2 c. salsa
- 2 c. frozen corn kernels
- 8 oz. cream cheese
- 1-2 c. shredded pepper jack cheese
- 28 oz. crushed tomatoes
- toppings - tortilla chips, sour cream, extra salsa, shredded cheese
Instructions
- In a large pot, cook onion and bell pepper in a small amount of chicken stock until cooked through.
- Add all other ingredients except for cheeses. Simmer until hot and flavors have melded.
- Fifteen minutes before serving, stir the cheeses into the chili. This will thicken it and make it super creamy!
- Serve with your favorite toppings for a hot, hearty dinner!
A Nest in the Rocks https://anestintherocks.com/
