Easy Taco Ranch Chicken Chili Recipe
Nothing warms the soul quite like a delightful bowl of hearty chicken chili, and our flavorful twist on this classic dish with taco and ranch spices will make you crave it even more. Welcome to our Easy Taco Ranch Chicken Chili, where every spoonful is a unique blend of spices and comfort worth relishing.
This recipe brings back fond memories of family weekends when gathering around the dining table with a warm pot of this chili was the highlight of our day. It began as a happy experiment, mixing our favorite taco flavors into a traditional chicken chili. To our surprise, it was an instant hit that delighted everyone’s taste buds and has since become a beloved staple at all our family gatherings.
Why You’ll Love This Recipe
This dish is cherished not just for its heartwarming flavor but also for its incredible simplicity and versatility. Made with ingredients you likely have in your pantry, this chili recipe comes together in under an hour, making it perfect for weeknight dinners. Its unique fusion of taco spices and ranch seasoning offers a delightful blend of tang, spice, and creaminess that’s sure to please any palate.
Ingredients Notes
Start with boneless chicken breasts which can be easily substituted with boneless thighs for a richer taste. Canned beans such as black or kidney beans work wonderfully, but feel free to use your preferred variety. The blend of spices is key, so ensure you have taco seasoning, ranch powder, and a hint of smoked paprika. Top off with optional shredded cheese and cilantro for an elevated finish.
Recipe Steps
Step 1
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant.
Step 2
Add the chicken breasts, cooking for about 5 minutes on each side or until lightly browned. This enhances the flavor with a delightful sear.
Step 3
Pour in the chicken stock, canned tomatoes, and the beans of your choice. Stir in the taco seasoning, ranch powder, and smoked paprika, ensuring everything is well combined.
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Step 4
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, allowing the flavors to meld together perfectly.
Step 5
Shred the chicken using two forks directly in the pot and give the chili a final stir. Adjust the seasoning with salt and pepper to taste before serving hot.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chili in portioned containers for up to 3 months. Reheat on the stovetop or in the microwave until piping hot, adding a splash of water if needed.
Variations & Substitutions
For a lighter version, swap chicken for lean ground turkey. Vegetarian? Omit the meat and double up on beans and corn for a hearty plant-based chili. Spice it up with jalapeños or give it an extra creamy texture by adding a dollop of sour cream before serving.
Serving Suggestions
This chili is a crowd-pleaser for any occasion, whether it’s a cozy family dinner or a game day feast. Serve it with crusty garlic bread or over a bed of rice for a more filling meal. Mexican-inspired toppings like avocado slices, tortilla chips, or a sprinkle of cotija cheese further elevate this comforting dish.
Frequently Asked Questions
Can I make this chili in a slow cooker? Yes, absolutely! Follow the initial sautéing instructions, then transfer everything to your slow cooker. Cook on low for 6 hours or high for 3 hours, adding the shredded chicken back into the pot for the last 30 minutes.
What if I only have fresh tomatoes? Fresh tomatoes can be used instead of canned. Simply dice 4 medium tomatoes and add them in place of the canned variety. Keep in mind this may affect the consistency slightly, but it’s a fresh and tasty alternative.
How can I adjust the thickness of the chili? If you prefer a thicker chili, allow it to simmer uncovered for an additional 15 minutes, which helps to reduce the liquid. Alternatively, mix in a tablespoon of cornstarch dissolved in water to thicken it instantly.
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Easy Taco Ranch Chicken Chili Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 package taco seasoning about 1 oz
- 1 package ranch seasoning about 1 oz
- 1 cup chicken broth
- 1 can diced tomatoes undrained, about 14.5 oz
- 1 can black beans rinsed and drained, about 15 oz
- 1 can corn drained, about 15 oz
- 1 teaspoon cumin
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
- 0.5 cup sour cream for serving
- 0.5 cup cheddar cheese shredded, for garnish
- 0.25 cup cilantro fresh, chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Place the chicken breasts in a slow cooker. Add the sautéed onions and garlic on top.
- Sprinkle the taco seasoning and ranch seasoning over the chicken.
- Pour the chicken broth over the seasoned chicken.
- Add the diced tomatoes, black beans, corn, cumin, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 4-6 hours or until the chicken is fully cooked and tender.
- Once cooked, remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Serve the chili warm, topped with sour cream, cheddar cheese, and fresh cilantro, if desired.
Notes
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