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In the world of comforting and hearty meals, few dishes can rival the satisfaction of a warm bowl of chili. Whether enjoyed on a chilly evening or served at a lively gathering, chili has an undeniable ability to bring people together. Among the myriad of chili recipes, the Spicy Slow Cooker Chicken Tortilla Chili stands out with its vibrant flavors and delightful textures. This dish is not just a meal; it's an experience that combines the warmth of tender chicken, a medley of beans, and a bounty of fresh vegetables, all enhanced by a carefully curated selection of spices.

Slow Cooker Chicken Tortilla Chili

Discover the ultimate comfort food with our Spicy Slow Cooker Chicken Tortilla Chili recipe! This hearty dish combines tender chicken, beans, and vibrant veggies, all slow-cooked to perfection. Easy to prepare, it's perfect for family dinners or game day gatherings. With a blend of spices and fresh lime juice for balance, each bowl offers a warmth that’s hard to resist. Elevate your meal with delicious toppings like cheese and avocado for an unforgettable dining experience. Dive into this flavorful journey!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) corn, drained

1 can (28 ounces) crushed tomatoes

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 cups low-sodium chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lime

Tortilla chips, for serving

Toppings: shredded cheese, avocado, cilantro, sour cream, jalapeños

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the chili powder and cumin. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Transfer to the slow cooker.

    Add the Vegetables: In the same skillet, add diced onions, bell pepper, and garlic. Sauté until softened, about 5 minutes. Transfer this mixture to the slow cooker.

      Combine Ingredients: To the slow cooker, add the black beans, kidney beans, corn, crushed tomatoes, chicken broth, remaining chili powder, cumin, smoked paprika, oregano, and lime juice. Stir to combine.

        Cook the Chili: Cover and cook on low for 6-7 hours or on high for 4 hours. The chicken should be fully cooked and tender.

          Shred the Chicken: Once cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the chili, stirring to mix well. Taste and adjust the seasoning with salt and pepper if needed.

            Serve: Serve the chili hot in bowls. Top with tortilla chips and your choice of shredded cheese, avocado, fresh cilantro, sour cream, or jalapeños.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8 |