Taco Chicken Chili 4 Ww Points
Indulge in a comforting and wholesome bowl of Taco Chicken Chili, a light yet flavor-packed slow-cooker recipe with only 4 WW points per serving! This hearty dish combines tender shredded chicken, protein-rich black beans, vibrant corn, and the zesty kick of taco seasoning and green chilies, all simmered to perfection in a savory tomato and chicken broth base. The slow cooker does all the work, infusing vibrant spices like cumin and chili powder into every bite while filling your kitchen with irresistible aromas. Ready in just a few steps, this low-sodium, high-protein chili pairs perfectly with optional toppings like fresh cilantro, tangy Greek yogurt, or reduced-fat cheddar cheese for a customizable finish. Ideal for meal prep or cozy dinners, this healthy, satisfying recipe is sure to become a go-to favorite for busy weeknights or gatherings. Serve it with confidence, knowing it delivers crowd-pleasing flavor that fits easily into your wellness goals.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb total) Boneless, skinless chicken breasts
- 14.5 oz (1 can) Diced tomatoes (no salt added)
- 15 oz (1 can) Black beans (low-sodium, rinsed and drained)
- 1 cup Corn kernels (frozen or canned, rinsed)
- 1.5 cups Low-sodium chicken broth
- 1 packet Taco seasoning (low-sodium)
- 2 teaspoons Minced garlic
- 1 medium Onion, chopped
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 4 oz (1 small can) Green chilies (diced, mild or spicy)
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 0.5 cup Non-fat plain Greek yogurt (optional, for topping)
- 0.5 cup Shredded reduced-fat cheddar cheese (optional, for topping)
Instructions
Place the chicken breasts in the bottom of a slow cooker.
Add the diced tomatoes (with juices), black beans, corn, and diced green chilies on top of the chicken.
Sprinkle the taco seasoning, minced garlic, chopped onion, cumin, and chili powder evenly over the ingredients in the slow cooker.
Pour the chicken broth over everything to ensure there is enough liquid to cook the chili thoroughly.
Cover the slow cooker with the lid and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir everything together until combined and warmed through.
Taste and adjust seasoning if needed (e.g., add more cumin or chili powder for additional flavor).
Serve hot in bowls and garnish with fresh cilantro, Greek yogurt, or shredded reduced-fat cheddar cheese if desired.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 31.4 g | ||
| Protein | 332.1 g | 664% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 780 mg | 60% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4354 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
