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.
1 10-ouncecan diced fire roasted tomatoes with green chiles
1 14-ouncecan black beans
1 8-ouncejar chipotle salsa
1cuprefried beans
3cupschicken broth
8ouncespasta shells
1cupshredded 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.