Is chili considered a soup? To me, soup is warm, comforting, perfect in the winter and best served with fresh-baked bread or rolls. So in my book, chili definitely meets all of these requirements. Sure, it’s a bit thicker and heartier than traditional soup, but is that a bad thing?
The reason I am asking is because Branny, over at Branny Boils Over, is doing a Souper Bowl Charity Event. I really wanted to participate, as Branny is going to donate money to the ASPCA for every Souper Bowl entry she receives. So I checked with her about my chili/soup dilemma and she agreed that chili is an acceptable submission. Branny also asked that we dedicate our posts to a pet. So, I am dedicating my post to my feisty, but loveable, cat, Callie (yes, we were super creative with her name ).
Definitely give this Crock Pot Chicken Taco Chili (Soup) a try. It is quick and easy to put together in the morning and you have a delicious, slightly spicy and healthy dinner at the end of the day. This chili also goes really well with these amazing soft garlic knots!
Crock Pot Chicken Taco Chili
- 1 small onion, chopped
- 1 16-oz can black beans, drained
- 1 16-oz can kidney beans, drained
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 1 14.5-oz cans diced tomatoes
- 1 10-oz can diced tomatoes with green chilis (such as Rotel)
- 1 packet taco seasoning (or 4 tablespoons of your favorite home-made taco seasoning)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- Optional toppings: chopped chili peppers, hot sauce, shredded cheese, sour cream, chopped fresh cilantro
Combine onion, beans, tomato sauce, corn, both cans of diced tomatoes, taco seasoning, cumin and chili powder in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Serve as is, or with optional toppings.
Source: Adapted from Skinnytaste.com