Crock Pot Cheesy Chicken Taco Pasta

Home » Crock Pot » Chicken Taco Pasta

A simple slow cooker recipe for cheesy chicken with pasta in a creamy sauce made with taco seasoning and easy-to-find ingredients.

This is an easy recipe that tastes more like a freshly made stovetop meal than most of the dump-and-go slow cooker recipes we're used to.

Yes, this has the typical can of cream of chicken soup BUT we're stirring in hot pasta water with freshly grated cheese at the end which makes this taste less like something you settled for because it was easy and more like something you'd order at a restaurant!

This makes a big batch and, because of the magic (OK, science) behind pasta water, the leftovers heat up beautifully and the sauce will be just as glossy and delicious as when it was first prepared!

INGREDIENTS & SUBSTITUTIONS

There's a lot of wiggle-room with this recipe. Below are 8 of the key ingredients for Crock Pot Taco Chicken Pasta, why we use them and ideas for substitutions.

1. CHICKEN BREASTS 

• You can use less chicken if needed. I've made this a few times with 2 large breasts.
• You can absolutely use chicken thighs.
• You could use leftover, rotisserie or canned chicken but you would need to reduce the cooking time by half (you'd really just be heating everything through and ensuring the onions were soft).

2. TACO SEASONING

• Use any 1-oz regular taco seasoning mix.
• You can substitute with 2 tablespoons homemade taco seasoning.
• If you don't have taco seasoning, season with salt, pepper, cumin, chili powder, garlic powder and paprika.

3. ROTEL DICED TOMATOES

• You can use any variety or similar brand of Rotel Diced Tomatoes & Green Chilies.
• You could substitute with one can petite diced tomatoes but drain it first.

4. CANNED GREEN CHILIES

• These aren't a must so feel free to omit if needed.
• They add a nip of acid to cut through all the richness from the creamy sauce.

5. CREAM OF CHICKEN SOUP

• You can use any traditional condensed creamed soup (celery, onion, mushroom, etc.).
• I don't love reduced fat creamed soups in crock pot recipes. They're thickened with cornstarch which breaks down after being cooked so long.
• Do not prepare the soup before adding to the recipe.

6. PASTA WATER

• The hot, salty pasta water gives the sauce a glossy quality and helps bind it to the pasta.
• Don't skimp on the salt. Use about 2 teaspoons table salt for every 2.5 quarts of water.
• If you plan on reheating leftovers or if the dish will rest awhile before being served, consider saving an additional 1/2 cup to stir in when reheating. 

7. MONTERREY JACK CHEESE

• You absolutely need to shred the cheese for this recipe. Pre-shredded cheese is coated with anti-caking ingredients which make creamy sauces chalky and dry.
• You can use any mild cheese for this (cheddar, colby jack, etc.) but I like how well monterrey jack melts into the sauce.
• White American would be the best substitute.

8. PASTA

• I used rigatoni in the batch pictured here but also like penne, shells and even spaghetti.
• You can use any type of pasta (strand, bite-size, tubular, etc.)
• Be sure not to overcook the pasta as it will continue to cook a few minutes in the sauce.

MORE GOOD CROCK POT RECIPES TO TRY

Want more slow cooker recipes that won't make you feel like you've given up on life?? Here are the recipes I use time and time again that I look forward to (and my family doesn't groan over when they see me dragging out the crock pot)!

Crock Pot Swamp Potatoes - Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious! 

3-Ingredient Crock Pot Chicken Tacos - A super simple slow cooker recipe with only three ingredients for shredded Mexican chicken taco meat perfect for tacos, burritos, rice bowls and more. 

Slow Cooker Chicken & Wild Rice Casserole - A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot. 

Crock Pot Honey Garlic Chicken - An easy Asian-inspired slow cooker chicken recipe with honey and garlic similar to Bourbon Chicken the whole family will love! 

Southern Style Crock Pot Chicken & Rice - An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. No precooking the chicken and no instant rice. 

Recipe for Crock Pot Cheesy Chicken Taco Pasta

Crock Pot Cheesy Chicken Taco Pasta

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

A simple slow cooker recipe for cheesy chicken with pasta in a creamy sauce made with taco seasoning and easy-to-find ingredients.

Ingredients

• 3 chicken breasts
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1 cup diced onion
• 1 can cream of chicken soup
• 1 can rotel tomatoes
• 1 4-oz can green chilies
• 4-oz cream cheese
• 1 lb pasta
• 8-oz monterrey jack cheese

Instructions

1. Add cream of chicken soup, rotel, green chilies, onion and taco seasoning to a medium-sized crock pot then stir well.
2. Place chicken breasts on top of soup mixture then season with garlic powder and salt & pepper to taste.
3. Cover and cook on Low for 5-7 hours or High for 2-4 hours.
4. Remove chicken and set aside to cool a bit. Once cooled, shred or cut into bite-sized pieces. I do this while pasta is cooking.
5. Cut cream cheese into 6-8 cubes then add to crock pot.
6. Cook pasta in liberally salted water, reserving 1/2 cup hot pasta water just before draining.
7. Shred cheese, setting aside 1/4 cup to add on top of finished dish later.
8. Add shredded cheese and hot pasta water to crock pot then stir well. Taste for seasoning then add more if needed.
9. Stir in cooked pasta and shredded chicken then top with reserved 1/4 cup shredded cheese.
10. Garnish with chopped fresh cilantro if desired.

Notes

• See section above about ingredients and substitutions.
• Do not prepare the soup before adding to the recipe.
• Use about 2 teaspoons salt for every 2.5 quarts of water when cooking the pasta.

https://www.southyourmouth.com/2026/03/crock-pot-cheesy-chicken-taco-pasta.html

Images and text © South Your Mouth LLC 2026

crock pot, slow cooker, cheesy chicken pasta, chicken taco pasta, Cheesy Chicken Taco Pasta, pasta water, rotel, taco packet, taco seasoning, cream cheese, how to, best, recipe

dinner

American

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Creamy Chorizo Chicken (Chori Pollo)

Home » Main Dishes » Creamy Chorizo Chicken

A 30-minute skillet recipe with crumbled chorizo sausage and seasoned chicken in a creamy pan sauce perfect over rice or nachos.

This easy recipe hits my table every few weeks (especially when the kids are home from college!) because it is so easy to make and goes with so many of our favorites!

My crew likes this best served over my Mexican Restaurant-Style Rice. If there are ever any leftovers, they mix it up with the rice then use the combo to make big fat burritos the next day.

We also like this over tortilla chips to make nachos. When we do, I usually sauté peppers and onions and whip up some pico too.

CUSTOMIZE IT

CHORIZO - You can use as much or as little chorizo as you like. If I only have half a pound, I make it with what I have. I typically buy 5-link packs (1.25 lbs) of Publix brand or Johnsonville. If I'm feeling frugal, I divide it in two (tossing half in the freezer) so I can make two batches from one pack.

CHICKEN - I almost always use large breasts then cut them into cutlets because they cook so much more quickly but tenderloins and/or thighs can be used too. If using thighs, they will need to cook much longer than the cutlets.

SMOKED PAPRIKA - The smoked paprika adds a ton of flavor (especially if it's fresh). Chipotle powder is an excellent substitution for the paprika (but it's spicy!).

OTHER SPICES - Use what you like. These are the spices I mostly use when seasoning meat for Mexican-inspired recipes. Be careful if using a spice blend because they are salty and the chorizo is going add a fair amount of salt to the sauce.

3 FAQ ON CREAMY CHORIZO CHICKEN

1. Is this the same thing as Pollo Loco and Arroz con Pollo?  Almost! Traditional Pollo Loco and Arroz con Pollo doesn't have chorizo. 

2. How do you cut whole chicken breasts into cutlets?  We're reducing the thickness by half, not the length or width. Press the breast flat with one hand, arranging the thicker end toward the hand you’ll be cutting with. Start cutting the breast on the thicker end (mid-height) with a sharp knife, keeping the knife horizontal with the cutting surface. Continue the cut all the way through the breast.

3. Can I just cut the chicken into bite-sized pieces before cooking?  Technically, yes but the chicken will brown better (yielding a tastier sauce) and be much juicier if cooked in whole pieces then allowed to cool/rest before cutting.

4. Then why are we cutting the chicken into cutlets?  It takes a long time to cook a whole, thick chicken breast in an open skillet. By reducing the thickness of the breasts, they will cook all the way through much quicker and not be at risk of burning on the outside from the time it would take to cook all the way through.

5. Can I add onions and peppers?  Absolutely! Sauté in the pan after then chicken has been removed. You can leave the veggies in the pan while the sauce is made or you can remove them to add back with the chicken (I’d recommend the latter). 

6. Isn't there cheese in this?  Nope! It looks like there is but all that thick and creamy goodness you're seeing is coming from the cream. Could you add some? Sure!

HOW TO SERVE CREAMY CHORIZO CHICKEN

OVER RICE - spoon the mixture over rice. Try my Mexican Restaurant-Style Rice, use a box mix (yellow rice or cilantro lime would be perfect!) or plain white or brown rice.

WITH PASTA - stir in egg noodles, penne or even linguine! This recipe should make enough for about 12 ounces of pasta.

MAKE NACHOS - Ladle the creamy mixture over tortilla chips then top with jalapenos and pico.

RICE BOWLS - spoon rice in a bowl then top with chorizo chicken. Add peppers, onions, shredded lettuce, tomatoes, pico, shredded cheese, salsa or whatever sounds good to you!

RECIPES THAT GO GREAT WITH THIS

Cilantro Lime Ranch Dressing - A simple recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing. 

Mexican Restaurant-Style Rice - A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant and a perfect side dish to serve at home with your favorite Mexican recipes! 

Mexican Street Corn (Esquites) - An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder. 

Borracho Beans - Savory, saucy pinto beans cooked low and slow with pork, spices and beer. THE PERFECT side dish recipe for your next Mexican feast! 

Recipe for Creamy Chorizo Chicken - Chori Pollo

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main dish, dinner

Mexican

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Creamy Chorizo Chicken - Chori Pollo

A 30-minute skillet recipe with crumbled chorizo sausage and seasoned chicken in a creamy pan sauce perfect over rice or nachos.

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

Ingredients

Creamy Chorizo & Chicken

• 1 lb chorizo sausage
• 2 large chicken breasts
• Spice Blend (see below)
• 1 pint heavy cream

Spice Blend:

• 1.5 teaspoons smoked paprika
• 1.5 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried oregano

Instructions

1. Remove casings from chorizo (if applicable) then cook and crumble over medium-high heat in a large skillet until nicely browned and cooked through. 1 lb chorizo sausage
2. Using a slotted spoon, remove cooked chorizo from the skillet, leaving the pan drippings. Set chorizo aside. TIP: place cooked chorizo in a bowl lined with layers of paper towels to absorb extra grease.
3. While chorizo is cooking, cut breasts into 4 thin cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, half of Spice Blend
4. Cook chicken cutlets in skillet with pan drippings on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned and chicken is cooked through. Remove chicken to a cutting board.
5. Add cream, cooked sausage and reserved half of spice blend to the skillet then bring to a boil. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, half of Spice Blend
6. When sauce is ready, cut chicken into bite-sized pieces then stir into skillet. Serve over your favorite rice or my Mexican Restaurant-Style Rice.

Notes

• Use fresh Mexican chorizo for this recipe. Spanish chorizo is cured and firm (like salami).
• Chicken tenderloins can be used instead of cutlets (about 1 pound).

https://www.southyourmouth.com/2026/01/creamy-chorizo-chicken-chori-pollo.html

Images and text © South Your Mouth LLC 2026

Keep up with my latest shenanigans by following South Your Mouth!

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Easy Homemade Cilantro Lime Ranch Dressing

Home » Side Dishes » Cilantro Lime Ranch Dressing

A simple recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing.

Do you ever pop over here to South Your Mouth and think, “Dang, Mandy, for a Southern cook, you sure do make a lot of Mexican food…”?

Well, I’ll tell you why… my whole family loves it. And I never have to convince them to try a new recipe and I never hear any flack about what’s for supper when they know it’s Mexican food.

Mexican food, or to be more accurate, Americanized Mexican food, is easy to prepare, super versatile and usually pretty inexpensive so it’s easy to lean that way when making my meal plan for the week!

I’ve bought enough Cilantro Lime Ranch from the grocery store to know I don’t love any of it. And I made a recipe or two I found online and never thought they were worth the effort. So I decided to make my own.

I wanted the recipe to be EASY and delicious so I knew exactly where to start: with a packet of ranch dressing mix.

Since I always whip up my ranch dressing mix with buttermilk instead of regular milk, I knew EXACTLY how to bring the lime juice into things – by making a “homemade” buttermilk from the acidic lime juice mixed with regular milk.

And when I’ve got a fresh lime on-hand, of course I’m going to zest that sucker and wring every bit of flavor out of that lime.

INGREDIENTS FOR EASY CILANTRO LIME RANCH

• Packet of Ranch Dressing Mix
• Lime juice & zest
• Milk
• Mayonnaise
• Onion Powder
• Cilantro

NOTES ABOUT MAKING EASY CILANTRO LIME RANCH

• I like this best a little on the thin side (as you can see in the photos) so I use 1 cup of milk. If you prefer a thicker dressing, use 3/4 cup milk instead of a full cup.
• Combining the lime juice and milk first allows it to thicken like buttermilk before we mix the other ingredients together.  
• Don’t use a metal mixing bowl as the citric acid in lime juice may react with certain metals.
• For AVOCADO Cilantro Lime Ranch, reduce mayo to 3/4 cup, add one mashed avocado and a pinch of salt. PRO TIP: to easily mash the avocado, scoop out the pulp then add to a zip-top bag. Seal the bag then use your hands to mash it into a creamy paste. Snip one corner off the bag (about an inch wide) then squeeze the avocado into the bowl. 

RECIPES TO USE WITH EASY CILANTRO LIME RANCH

Whether you drizzle it on top or serve it with an easy side salad, these recipes are perfect alongside Easy Cilantro Lime Ranch:

Chipotle Chicken Taco Meat - An easy, flavor-packed recipe using ground chicken and canned chipotle peppers in adobo sauce that’s surprisingly low in fat, calories and carbs for tacos, burrito bowls and anything else taco meat is used with. 

Smothered Beef & Bean Burrito Bake - An easy Mexican-inspired casserole recipe made from flour tortillas stuffed with ground beef, cheese and refried beans smothered in a savory queso sauce that comes together right in the oven. 

3-Ingredient Crock Pot Chicken Tacos - A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients. 

Chipotle Shrimp Tostada Bites - A super fun and easy appetizer recipe made with tortilla chips, chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro. 

Taco Rice with Queso - A one-pan skillet dinner recipe made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso cheese sauce. 

Recipe for Easy Homemade Cilantro Lime Ranch Dressing

Easy Homemade Cilantro Lime Ranch Dressing

Yield: 2 Cups

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min

A simple homemade recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing.

Ingredients

• 1 1-oz packet ranch dressing mix
• 1 lime
• 3/4 - 1 cup milk (see notes)
• 1 cup mayonnaise
• 1/2 teaspoon onion powder
• 1/4 cup minced cilantro (packed)

Instructions

1. Zest and juice the lime. Add zest, 1 tablespoon of lime juice and milk to a glass or plastic mixing bowl. Stir well then set aside for 10 minutes.
2. Add ranch dressing mix, mayo, onion powder and cilantro then whisk until smooth.
3. Add more lime juice or cilantro if desired.
4. Refrigerate at least 30 minutes before using so the dressing can thicken.
5. Refrigerate in an airtight container to store up to 2 weeks (or whatever the expiration date is on your milk).

Notes

• I like this best a little on the thin side (as you can see in the photos) so I use 1 cup of milk. If you prefer a thicker dressing, use 3/4 cup milk instead of a full cup.
• Combining the lime juice and milk first allows it to thicken like buttermilk before we mix the other ingredients together.  
• Don’t use a metal mixing bowl as the citric acid in lime juice may react with certain metals.
• For AVOCADO Cilantro Lime Ranch, reduce mayo to 3/4 cup, add one mashed avocado and a pinch of salt. PRO TIP: to easily mash the avocado, scoop out the pulp then add to a zip-top bag. Seal the bag then use your hands to mash it into a creamy paste. Snip one corner off the bag (about an inch wide) then squeeze the avocado into the bowl.

https://www.southyourmouth.com/2023/10/easy-homemade-cilantro-lime-ranch.html

Images and text © South Your Mouth LLC 2023

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salad, dressing

american

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Chipotle Chicken Taco Meat

An easy, flavor-packed recipe using ground chicken and canned chipotle peppers in adobo sauce that’s surprisingly low in fat, calories and carbs for tacos, burrito bowls and anything else taco meat is used with PLUS my recipe for Easy Cilantro Lime Ranch!

• JUMP TO THE RECIPE
• 7 DISHES TO MAKE WITH CHIPOTLE CHICKEN
• FAQ ON CHIPOTLE PEPPERS IN ADOBO

This is a recipe I started making a few years ago when I was trying to cut calories. We all liked it so much, it became a regular on the weeknight supper lineup.

Funny thing… if I don’t tell them it’s healthy, my family won’t hesitate to scarf something down if it’s delicious! But, y’all, if I’d have told them it was, not only low calorie, but also low fat AND low carb, they wouldn’t have thrown themselves on the floor and feigned abuse.

When we have anything for supper that includes common taco accoutrements, I just set it out like a bar and let everyone make what they want. The boys like soft tacos, the girls like burritos and bowls, I like lettuce wraps or salads and Mama usually just puts it all on a plate and eats it however the spirit takes her. 

We’ve also fashioned this into a fantastic way to meal-prep soft tacos with the leftovers. I’ll explain how and list all the ways we use this taco meat below.

WHAT CAN I MAKE WITH CHIPOTLE CHICKEN TACO MEAT?

Soft or Crunchy Tacos are great (obvi) but we use this meat to make all sorts of meals and snacks like:

Chipotle Chicken Quesadillas – sprinkle a soft tortilla with shredded cheese (we like white American because it melts like a dream) then place in a HOT skillet that’s drizzled with a little oil. Add taco meat to one side of tortilla then fold the tortilla in half. Flip a time or two to ensure the tortilla has a few nicely browned spots and cheese is melted.

Lettuce Wrap Chipotle Chicken Tacos – this one’s my go-to fix. Assemble your favorite taco toppings (for me that’s cilantro, lime juice and red onion) over taco meat in a 5-inch section of a romaine lettuce leaf.

Chipotle Chicken Burritos or Bowls – make your burrito or bowl how you enjoy it best. Consider using shredded lettuce, diced cucumber, rice, pinto or black beans, shredded cheese or queso and Easy Cilantro Lime Ranch (recipe below).

Nachos with Chipotle Chicken & Queso – this one’s perfect for leftovers. You don’t need to me to tell you how to assemble a plate of nachos but you might like how we make ours. For a single serving, use a toaster oven and for multiple servings, use a standard oven. Tear of squares of aluminum foil then fold the sides up just enough to keep anything from rolling off. Top with tortilla chips, taco meat and store-bought queso then heat at 350 degrees until chips become fragrant and cheese is ooey and gooey. Eat as-is or top with salsa, pico de galo and/or sour cream.

Chipotle Chicken Taco Salad – Line the bottom of a salad bowl or crunchy salad shell with beans (refried, black or pinto) then top with taco meat, shredded lettuce, tomatoes, onions, sliced avocado or guacamole then top with shredded cheese and Easy Cilantro Lime Ranch (recipe below).

Heat & Eat Chipotle Chicken Soft Tacos – I make these up with any leftovers we have for the kids to zap in the microwave for a quick snack or meal. Simply place taco meat and shredded cheese in a soft flour tortilla (I usually use the fajita size) then fold over into the shape of a taco. Layer the tacos in a zip-top bag then store in the fridge. Reheat one for 30 seconds in the microwave.

NOTES ABOUT COOKING THIS RECIPE

• Ground turkey can be substituted but I really prefer ground chicken in this. You wouldn’t think there would be a difference but there is.
• I almost always add about a cup of grated or minced carrot with the onion when I cook this to smuggle in extra nutrients. The color of the carrots blends into the taco meat perfectly so picky eaters will never suspect a thing! 
• You can add chopped mushrooms, zucchini and spinach (most anything really) if you’d like. Just sauté with the onions before adding the chicken.
• This is a little spicy but nothing my kids bat an eye at. If you’d like to increase the heat, chop a couple peppers then add to the taco meat (with seeds).

FAQ ON CHIPOTLE PEPPERS IN ADOBO SAUCE

WHICH BRAND TASTES BEST? Every brand of has both tomato paste (or puree) and vinegar in its ingredients but the brands I prefer have tomato listed before vinegar. A couple brands have more vinegar than tomato which give them a slight pickled taste I don’t care for in this recipe. The brands I like best are Goya, Embasa and San Marcos.

HOW MUCH SAUCE IS IN THE CAN? Canned chipotle peppers have varying amounts of adobo sauce. When shopping brands, shake each can to find a brand with plenty of sauce. If you can hear and feel the contents being shaken, there is ample sauce. If the can makes no sound at all when shaken and you feel no movement, it is packed with more peppers and won’t have as much sauce.

WHAT IF I DON’T HAVE ENOUGH SAUCE? If your peppers don’t have enough sauce to easily spoon out 3 tablespoons, gently empty the contents of the can into a bowl, remove any broken peppers, then add 2 tablespoons HOT water. Gently agitate the whole peppers in the water to “rinse” the sauce off then add all of the liquid to the taco meat.

HOW SPICY IS IT? The adobo sauce has a tiny kick (nothing my kids seem to notice if that helps) but the seeds inside the peppers hold a lot of heat. If you’d like to kick up the heat, dice one or two of the peppers then add them with the seeds to the chicken.

THE BEST EASY CILANTRO LIME RANCH RECIPE

View the full recipe post, see photos and get the printable recipe here: Easy Homemade Cilantro Lime Ranch

I’ve tried several recipes found online that use a dozen ingredients, I’ve bought every brand the stores have to offer and NONE of them are as good as this easy recipe:

• 1 1-oz packet ranch dressing mix
• 1 lime
• 3/4 - 1 cup milk (see notes)
• 1 cup mayonnaise
• 1/2 teaspoon onion powder
• 1/4 cup minced cilantro (packed)

Instructions - Zest and juice the lime. Add zest, 1 tablespoon of lime juice and milk to a glass or plastic mixing bowl. Stir well then set aside for 10 minutes. Add ranch dressing mix, mayo, onion powder and cilantro then whisk until smooth. Add more lime juice or cilantro if desired. Refrigerate at least 30 minutes before using so the dressing can thicken.

Recipe for Chipotle Chicken Taco Meat

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dinner

mexican

Yield: 16 Servings

Author: Mandy Rivers | South Your Mouth

Chipotle Chicken Taco Meat

A simple, flavor-packed recipe using ground chicken and canned chipotle peppers in adobo sauce that’s surprisingly low in fat, calories and carbs for tacos, burrito bowls and anything else taco meat is used with PLUS my recipe for Easy Cilantro Lime Ranch!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 lbs lean ground chicken
• 1 large onion, diced
• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 7-oz can chipotle peppers in adobo sauce

Instructions

1. Sauté onions in olive oil in a large non-stick skillet for 5 minutes.
2. Add ground chicken then cook and crumble over medium-high heat about 5 minutes or until meat is cooked through. If your chicken renders a lot of liquid when cooked, pour excess off so meat sears instead of boils.
3. Stir in minced garlic, paprika and next six ingredients (through pepper), reduce heat to medium-low.
4. Spoon out 3 tablespoons adobo sauce from canned chipotle peppers then stir into chicken. Continue cooking for 5 minutes. Taste for seasoning then add more adobo sauce if desired. Turn off heat then cover until ready to serve.
5. Serve taco meat with soft or crunchy taco shells or use to make other favorites like burritos, bowls, nachos or taco salad.

Notes

• Ground turkey can be substituted but I really prefer ground chicken in this. 
• I almost always add about a cup of grated or minced carrot with the onion when I cook this to smuggle in extra nutrients. 
• You can add chopped mushrooms, zucchini and spinach if you’d like. Just sauté with the onions before adding the chicken.
• Questions about chipotle peppers in adobo are likely answered in the post above.

https://www.southyourmouth.com/2023/10/chipotle-chicken-taco-meat.html

Images and text © South Your Mouth LLC 2023

Keep up with my latest shenanigans by following South Your Mouth!

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