I had planned to make the chili in the crock pot as the original recipe does, but didn’t have all the ingredients in time to do that. I made it in a soup pot on the stove.
Chicken Taco Chili
To a large soup pot, add:
3 pounds of chicken breast, boneless and skinless (about four large breasts)
water to just cover the chicken in the pot
1 T. dry onion
2 tsp. celery seed
1/2 tsp. salt
Bring to a simmer and, once it begins to gently simmer, give it about 25 minutes.
Remove the chicken from the broth and let it rest for ten minutes or so before dicing or shredding. Return the chicken to the broth. Add:
1 16-oz. can black beans (do not drain)
1 16-oz. can kidney beans (do not drain)
29-oz. can tomato sauce (original recipe called for only 8-oz.)
29 oz. can crushed tomatoes
2 cups frozen corn
1 T. cumin
1 T. homemade taco seasoning (See recipe below.)
1/4 c. chopped fresh parsley
Bring to a simmer and serve.
The original recipe also added:
1 packet taco seasoning (I used the homemade mix.)
1 T. chili powder (Left this out, as chili powder is too spicy for one family member.)
1/4 c. chopped cilantro. (I substituted parsley as I do NOT like the taste of cilantro.)
This is very good and a nice warm soup for a cold evening. It would be great served with cornbread, tortilla chips and celery sticks. Top with shredded cheese and sour cream, if you like. Could be served over rice, as well. It was even better the second day.
I doubled this taco seasoning recipe and used a tablespoon of it in the soup. I stored the rest in a glass spice jar. No more taco seasoning packets for us. Another small step in reducing excess packaging.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Since making the seasoning, I’ve used it in Slow Cooker Cilantro Lime Chicken and to season homemade baked tortilla chips. Very good!