Today we are planning for the Super Bowl feast with these incredible Green Chile and Chicken Taco Bowls. They are bold, filling, and packed with flavor that will transport you to Santa Fe! Perfect for the Big Game day or any weekend evening.
The Super Bowl is coming up on Feb 13th and it is second only to Thanksgiving for celebrating with food in the USA. Hostesses plan, research recipes, look for new ideas, and pull out the favorite family recipes. For me the key is to have foods that can all be made ahead because the last thing I want to do is miss all the fun while working in the kitchen!
Today’s recipe for chili is a terrific make-ahead choice. The garnishes can be shredded and plated early in the day, leaving plenty of time to be in front of the television so you don’t miss any of the commercials or key plays.
I wanted to make a different and take on chili so that if you are hosting guests who are watching their weight or need gluten-free options, this will make everyone happy. Remember, gluten-free and healthy doesn’t have to mean tasteless!
I made this as a thick eat-in-a-bowl type of chili. I love placing tortillas in a bowl and covering them with the chili; the tortillas absorb some of the liquid and become part of the dish. This is similar to the way some folks pour chili into a bag of Frito chips. If you want to make traditional tacos, leave out the masa harina, increase the liquid slightly and use a slotted spoon to scoop out just the cooked meat and eat it in soft tortillas or crunchy taco shells.
I have given you directions to make this in your slow cooker or on the stovetop. Both ways yield tender and flavorful chili that will have you scooping up seconds.
I made this as a thick eat-in-a-bowl type of chili. I love placing tortillas in a bowl and covering them with the chili; the tortillas absorb some of the liquid and become part of the dish. This is similar to the way some folks pour chili into a bag of Frito chips or over spaghetti.
Today is the latest installment of Food Network’s Comfort Food Feast and the theme this time is chili in honor of the Super Bowl. One of my favorite foods, it is sure to keep us toasty warm as we graze our way through all the foods on the buffet. Make sure you check out all the other recipes in this collection below my recipe. They are wonderful!
When you make these Green Chile and Chicken Taco Bowls, try to find Hatch green chiles if you can. They come in cans and sometimes you can find them frozen. They are the true flavor of New Mexican cuisine and add tremendously to any dish. Beware, they are quite hot so be sure to get mild chiles and use more to dial up the heat.
I hope you all enjoy the Super Bowl. I wish all your favorite teams could be playing, but hopefully it will be a good, close game and you can bet the Artist and I will be glued to the TV watching every play and commercial while noshing on this chili!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Green Chile and Chicken Taco Bowls:
- Onion, tomato sauce, diced tomatoes, Hatch green chiles
- Taco or fajita seasoning, cumin, ancho chili powder
- Garlic powder, oregano, chipotle chili flakes
- Boneless chicken breasts or thighs, masa harina, black beans
- Corn, tortillas, cheddar cheese, green onions, sour cream, cilantro
If you can find them, canned or frozen Hatch chiles are worth the effort. They have a unique flavor that enhances every dish you use them in. On the hotter side with a touch of smokiness from roasting, they are one of my secret weapons in the kitchen!
How to make Green Chile and Chicken Taco Bowls:
- Combine all the chili ingredients except the beans and corn in your slow cooker or Dutch oven, stirring to combine and making sure there are no lumps from the masa harina
- In your slow cooker, cook on High for 6 hours or on Low for 10 hours; in your Dutch oven, heat the oil and lightly brown the chicken then add remaining ingredients except the beans and corn and cook for 1 to 3 hours
- When the meat is tender and falls apart easily, use a slotted spoon to transfer to a plate; use two forks to shred the chicken and stir meat back into the sauce, then add the beans and corn
- Cover and cook 30 minutes in your slow cooker or 15 minutes in your Dutch oven or until beans and corn are heated through.
- Tear the tortillas into bite-sized pieces and divide evenly in soup bowls; ladle in the chili and top with desired garnishes, the serve immediately
With so many limited diets these days, having dishes where you allow your guests to add their own ingredients or garnishes is helpful.
If you are making this chili in advance, remember that the spices and chiles will increase in heat so start out with less and add more when you reheat the dish. This is especially important if you are using Hatch chiles. They run from mild to screaming hot. Use less than you think you need and add more to taste when you are ready to serve.
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You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 1 large onion, chopped
- 1 (6 oz) can tomato sauce
- 1 (24 oz) can diced or crushed tomatoes, with their liquid
- 2 tbsp water
- 1 to 2 tbsp chopped roasted green chiles (preferably Hatch chiles) or to taste
- 2 tbsp taco or fajita seasoning blend (gluten-free)
- 1 tbsp ground cumin
- 1 to 2 tbsp ground ancho chili powder
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked chipotle chili flakes, optional but tasty
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless skinless chicken breasts or 10 boneless thighs
- 1/4 cup masa harina or corn flour
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups frozen corn kernels
- 12 corn tortillas (be sure they are gluten free)
- Shredded cheddar cheese
- Chopped green onions
- Sour cream, optional
- Fresh cilantro, chopped, optional
- In the crock of your slow cooker, combine the onions, beans, tomato sauce, tomatoes (with their juices), water, chiles, masa harina, taco seasoning, cumin, chili powder, garlic powder, chili flakes, salt and pepper. Stir with a wooden spoon until evenly incorporated.
- Place the chicken breasts or thighs on top of the mixture in the slow cooker, cover, and cook on High for 6 hours or on Low for 10 hours. When done, the chicken will easily tear apart when raked with two forks.
- This can also be cooked on your stovetop. Heat 1 tbsp olive oil in a Dutch oven or large, deep pot, and lightly brown the meat over medium-high heat. Add the remaining chili ingredients except beans and corn. Stir, being sure the chicken is submerged. Reduce the heat to low and simmer for 1 to 3 hours or until meat is fork tender and falls apart easily.
- While the meat is cooking, assemble your favorite toppings and place each into its own small bowl. Cover with plastic wrap and refrigerate anything that needs it. Your guests will use these toppings to garnish their own bowls of chili.
- Using a slotted spoon, transfer the chicken to a plate. Use two forks to shred it completely and stir shredded chicken back into the sauce. Stir in the beans and corn. Cover and cook for another 30 minutes in the slow cooker or 15 minutes in the Dutch oven until the beans and corn are heated through. Taste and adjust seasonings.
- Tear up the tortillas into bite-sized pieces and divide equally, placing them in the bottom of serving bowls. Ladle the chili into the bowls and top with desired garnishes. Serve immediately.
- Recipe found at www.theheritagecook.com
Amount Per Serving: Calories: 946Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 352mgSodium: 850mgCarbohydrates: 67gFiber: 11gSugar: 6gProtein: 88g
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Check out all these other amazing chili recipes and food writers!!
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Thursday Night Dinner: 3 Most Favorite Chili Recipes
Mooshu Jenne: Pinto Bean Chili
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