Cheesy Chicken Taco Chili Pasta

4.75 from 4 votes

This Cheesy Chicken Taco Chili Pasta has taco flavors, tons of salsa, some beans, and all the cheese. It’s my ideal meal for many reasons including the fact that it’s all made in 1 pot.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: Mexican, Tex Mex

Servings: people

Author: Gaby Dalkin

Ingredients

2 tablespoons olive oil
1 pound ground chicken
3 tablespoons taco seasoning
1 yellow onion chopped
6 cloves garlic chopped
1 red bell pepper chopped
1 10- ounce can diced fire roasted tomatoes with green chiles
1 14- ounce can black beans
1 8- ounce jar chipotle salsa
1 cup refried beans
3 cups chicken broth
8 ounces pasta shells
1 cup shredded pepper jack cheese
Fresh cilantro and green onions for garnish

Instructions

In a large shallow enamel skillet, heat the olive oil over medium high heat. Add the chicken and break it up with the back of a wooden spoon while cooking until no pink remains. Add the taco seasoning to toast the spices and stir to combine. Add onion, garlic, and bell pepper. Stir to combine and cook for 5 minutes. Add tomatoes, beans, salsa and Swanson Chicken Broth. Bring to a boil, reduce to a simmer for 15 minutes.
Stir in the pasta and simmer, until pasta is cooked through.
Remove pot from heat, sprinkle the cheese on top (allow to melt if desired) and garnish with herbs

Notes

Want to make this vegetarian? Swap out the chicken for another can of black beans and use vegetable broth.

Nutrition