Taco Chicken Chili

Taco Chicken Chili #texmex

Chicken. Tacos. Chili. Three little words to spice up your taco night! This is a different way to get your taco fix with zesty taco spices, tender strips of chicken and pinto beans involved in the making of this tasty chili.

Chicken is a nice change-up from the standard beef and pinto beans say tacos more to me than any other bean. Piled high with your favorite fixin’s every bite will trick you into thinking you’re eating a chicken taco.

You can throw in some corn or use a different bean. But I wouldn’t. It’s perfect just the way it is.

If your partial to those taco seasoning packages (I’m not) you can use one of those in place of the spices to save time. Although time isn’t an issue – this comes together fairly fast and is ready for the table in less than an hour.

Taco Chicken Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

A different way to get your taco fix with zesty taco spices, tender strips of chicken and pinto beans.


olive oil, for sauteing
1/2 cup red bell pepper, diced
1 cup yellow onion, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1 pound chicken cutlets, cut into bite size strips
2 teaspoons chili powder
1 teaspoon oregano, crushed between fingertips
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 (14 ounce) can petite diced tomatoes
1 (14 ounce) can pinto beans with juices
your choice of fixin's like:
sour cream
shredded cheddar
shredded lettuce
tortilla chips


  1. In a large heavy duty saucepan heat 2 tablespoons oil over medium-low heat; add pepper and onion cook until tender about 5 minutes. Add garlic and season with salt and pepper; cook until fragrant.
  2. Season the raw chicken pieces with salt and pepper. Turn heat up to medium high and if the pan is dry add another tablespoon of oil along with the chicken. Cook, stirring often until chicken is browned on all sides. Add all the spices and mix well.
  3. Add the tomatoes, beans and 1/3 cup bottled water. Bring to a simmer and cook 30 minutes with the lid off. Taste and reseason as needed.
  4. Serve with your favorite taco fixin's.

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  1. says

    For some reason I always crave chili in summer even though I totally shouldn’t and I feel bad posting such a warm, heavy recipe! But I should just do it. Because this looks awesome and I kind of want it even though it’s 500 degrees here. 😛

  2. says

    This looks like a nice chicken chili Reeni. I am so glad you posted it this time of year. I have a chili that I’ve made for years and has always won out little chili cook-off for the Super Bowl. I didn’t know if I wanted to post it, but have been excited to get it out there, but then you know the competition will know my recipe!! I wanted to post it now, but who posts chili recipes in the summer! Hehe! It does look really, really good! I would make it!

  3. says

    One can never have too many ways to get the taco taste! You are just so creative Reeni! Still waiting on that cookbook! :)

    Moon, you are just so handsome! *muwah*

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