Taco Chicken Chile
It’s been chilly here in So Cal (of course I mean only So Cal cold, lol) I got the idea to make this to kinda help combat the cold.
I had some left over cooked chicken to use up.
I came up with this very tasty version of chile using ingredients I had on hand. Our housemates are gone and I’m slowly getting my kitchen all stocked up again.
Here’s the ‘taco’ part. I purchased this at Smart and Final. With spices and spice mixes I use a lot I like to buy in larger quantities, doing this saves a lot o money over time.
Here are some of the other ingredients I used.
I think you are really going to like my tasty Taco Chicken Chile.
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 tsp salt
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can petite tomatoes (juices included)
- 1 packet Chile mix
- 2 tablespoons taco seasoning
- 1 tsp oregano
- 1/2 cup Greek yogurt
- 3 cups cooked chicken, chopped
- 1 can black beans
- 1 can great northern beans (or white beans)
- Heat olive to medium high
- Add in the onions and salt
- Cook the onions until translucent
- Add in the garlic cook until soft (watch closely as not to burn the garlic)
- Next, add in the chicken broth, Chile mix, taco seasoning, oregano, yogurt and tomatoes with juices, wisk all until smooth
- Simmer the mixture for 20 minutes to help marry the flavors
- Add in the drained rinsed beans and the chicken
- Simmer another 20 minutes
- Eat and enjoy
These are so tasty and fairly healthy too.
I add yogurt to a lot of my soup/chile recipes. I find that it adds a depth of flavor and some thickness to the soups (or Chile) and it also adds an added healthy component to the tasty goodness. Though cooking yogurt kills the live and active cultures in yogurt you will still benefit from the added calcium and vitamin D in it.
Top these as you would any other chile. Today I shall top mine with…
- Fresh sliced jalapeños
- Chopped fresh onion
- Shredded cheddar cheese
Crushed tortilla chips would be fab here as well as a topper.