Taco Ranch Chicken Chili

I’m back with a new recipe – this time something savory and healthy! This Taco Ranch White Chicken Chili is is made with just 5 ingredients in a slow cooker or instant pot! It is the perfect weeknight dinner and I made a video to show just how easy it is to whip up.

It feels like it has been 10 years since I have been here with a new recipe. I know it’s only been a few weeks, but it feels so much longer. I hope all of you had an amazing time with your families celebrating the holidays!

This year Christmas was probably one of the best Christmases I have ever had. The girls were old enough to be excited about their toys and I loved watching their faces as they unwrapped their many gifts. Then we did sparklers on New Years — another first — and now somehow here we are in mid January.

My Mom came up with this crock pot recipe by complete accident and I loved it so much I stole it and started making it super quickly in my instant pot that I got for Christmas.

It is a mash up of a white chicken chili and our favorite salsa chicken combined into one amazing meal. It might sound a little different, but I promise the flavors pair perfectly together and the whole family will love this recipe. My girls gobble it up — and trust me, that is saying something!

This Taco Ranch Chicken Chili can be made in a crock pot in 4 hours (or 8 hours), or in an instant pot in about 45 minutes from start to finish. It also happens to be gluten free for anyone with an intolerance.

We love to top it with a little sour cream, fresh lime juice and occasionally cilantro if I happen to have it on hand. Then I make a quick batch of corn muffins or buttery beer bread to go with it. It’s a big bowl of delicious comfort food that is also healthy.

Recipe Note: This is what the can looks like for the white chili beans. Make sure and get these that are in a flavored sauce already.

Taco Ranch Chicken Chili

Ingredients:

  • 3 (16 oz) cans of Bush's White Chili Beans (do not drain)
  • 1 (10 oz) can Rotel (do not drain)
  • 1 (1.25 oz) packet taco seasoning
  • 1 (1 oz) packet ranch seasoning mix
  • 1.5 lb chicken breasts
optionalĀ toppings:
  • lime wedges
  • sour cream
  • cilantro

Directions:

  1. Mix together white chili beans, rotel, taco seasoning, ranch seasoning and chicken breasts.
  2. INSTANT POT: Cook for 30 minutes at pressure. Do a quick release.
  3. SLOW COOKER: Cook for 4 hours on high or 8 hours on low.
  4. Shred chicken and stir to combine. Serve in bowls with optional toppings of lime juice, sour cream and cilantro. Enjoy!