Tex-Mex Chicken Chili Bowl

tex mex chicken chili bowl image
  • Medium
  • 40 Minutes
  • Salsa & Sauce
  • Serves 4
  • Tortillas & Tortilla Bowls
Chicken Taco Seasoning is an easy way to perk up a simple chili. Serve in taco bowls for a fun family meal any day of the week.

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 onion, chopped
  • 2 tbsp (30 mL) chopped Old El Paso™ Sliced Pickled Jalapeños
  • 2 cloves garlic, minced
  • 1 lb (500 g) lean ground chicken
  • 1 pkg (35 g) Old El Paso™ Chicken Taco Seasoning
  • 1 can (540 mL) white beans, drained and rinsed
  • 1 1/2 cups (375 mL) strained puréed tomatoes (passata)
  • 1 jar (215 mL) Old El Paso™ Taco Sauce
  • 8 Old El Paso™ Tortilla Bowls
  • 1/2 cup (125 mL) Tex-Mex shredded cheese
  • 2 green onions, finely sliced

Preparation

  • Heat oil in large high-sided skillet set over medium heat; cook onion, jalapeños and garlic for 3 to 5 minutes or until softened. Add chicken and taco seasoning; cook for 5 to 7 minutes or until browned.
  • Stir in beans, tomatoes and taco sauce; bring to simmer. Cook for 10 to 12 minutes or until thick and flavourful.
  • Meanwhile, heat tortilla bowls according to package directions; serve chili in tortilla bowls. Top with cheese and green onions.

Expert Tips

Tips:
  • Substitute black beans, pinto beans or kidney beans for white beans if desired.
  • Use leftover chili in burritos or on nachos.