I’ve been making a variation of this recipe for years, and just found a very similar version on SkinnyTaste! Great minds think alike!  This is super easy and makes great leftovers too! It’s a great fix for busy days, cold days, really any day! The flavors in this are absolutely delicious, and using my Skinny Mom Taco Seasoning mix helps keep the sodium in check!


Skinny Taco Chicken Chili

Prep time: 5 minutes

Cook time: low for 10 hours or high for 6 hours

Yield: 10 servings

Serving size: 1 1/4 cup


  • 1 onion, chopped
  • 16 oz can black beans, rinsed + drained
  • 16 oz can kidney beans, rinsed + drained
  • 8 oz can tomato sauce
  • 10 oz package frozen yellow corn
  • 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
  • 1 packet reduced-sodium taco seasoning
  • 1 Tbsp chili powder
  • 24 oz boneless, skinless chicken breasts (About 3-4)
  • ¼ cup chopped fresh cilantro


  1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
  2. Place chicken breasts on the top, and press it down slightly.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. 30 minutes before serving, remove chicken breasts and shred.
  5. Return chicken to slow cooker, and mix everything together.
  6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219

Fat: 3g

Carbohydrates: 26g

Fiber: 7g

Protein: 22g

Sugars: 10g

Sodium: 810mg

Vitamin A: 8%

Vitamin C: 10%

Calcium: 10%

Iron: 9%

WWP+: 5 points