Chicken Veggie Taco Chili
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups chicken breasts, cooked and shredded (Can use dark meat if you prefer)
- 2 cups water
- 2 chicken bouillon cubes
- 1 (15 ounce) can stewed tomatoes, undrained
- 1 (15 ounce) can pinto beans, undrained
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 8 ounces frozen vegetables, Mexican blend (broccoli, cauliflower, corn and red peppers)
- 3⁄4 ounce taco seasoning (1/2 pack)
-
Optional garnishes
- corn tortilla chips
- shredded cheddar cheese
- sour cream
- hot sauce
directions
- Bring two cups water to a boil.
- Add bullion cubes and allow to disolve.
- Stir in taco seasoning.
- Lower heat to med-low and add tomatoes and frozen vegetables. (I whizzed these through the food processor a bit to get smaller pieces as a personal preference.).
- Mix in pinto beans.
- Stir in cheese soup until well-mixed and melted smooth.
- Stir in chicken.
- Allow to heat through.
- Can be served immediately or left to simmer on stove for several hours.
- Top individual bowls with optional garnishes if desired.
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RECIPE SUBMITTED BY
Soup Fly
Christiansburg, VA