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!
Ingredients
- 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
Instructions
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In a medium skillet, heat olive oil over medium heat.
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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.
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Add everything else (except yogurt), bring to a bubble, reduce to medium low, simmer for another 5 minutes to heat through.
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Stir in yogurt or sour cream. Season with additional salt and pepper to taste.
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Serve with a side of corn chips. This also makes a great appetizer dip!
Notes
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!