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Easy Chicken Taco Chili

This easy chicken chili maximizes flavor without taking up all your time! It's delicious with corn chips and also makes a great party dip - just cut the chicken a little smaller for easier scoopability!

Course Appetizer, Main Course
Cuisine American
Keyword chicken chili
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 359 kcal


  • 1 red bell pepper chopped
  • 1/2 cup red onion chopped
  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts cut into 1/2 inch pieces
  • 1/2 package taco seasoning mild or medium, your choice
  • 1, 16 ounce can pinto or kidney beans drained
  • 1 cup sweet yellow corn frozen
  • 1 cup red enchilada sauce
  • 1/2 cup ketchup
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 3/4 cup plain Greek yogurt or sour cream
  • cheddar jack cheese, to top (optional)
  • salt and pepper, to taste


  1. In a medium skillet, heat olive oil over medium heat. 

  2. Add chicken, red onion and pepper. Season with a few dashes of salt and pepper. Cook over medium heat, 5-7 minutes, until chicken is no longer pink.

  3. Add everything else (except yogurt), bring to a bubble, reduce to medium low, simmer for another 5 minutes to heat through.

  4. Stir in yogurt or sour cream.  Season with additional salt and pepper to taste.

  5. Serve with a side of corn chips. This also makes a great appetizer dip!


This chili can also be served as a dip for corn chips. Just cut the chicken pieces smaller for a party appetizer style chili.

This chili recipe is not very spicy. Add some chili spice to kick up the heat!

Nutrition Facts
Easy Chicken Taco Chili
Amount Per Serving (1 g)
Calories 359
* Percent Daily Values are based on a 2000 calorie diet.