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Easy Slow Cooker Mexican Chorizo Chili is a hearty spicy chicken chorizo chili packed with flavor and the perfect comfort food made easy in the slow cooker. 
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4.44 from 16 votes

Easy Slow Cooker Mexican Chorizo Chili

Easy Slow Cooker Mexican Chorizo Chili is a hearty spicy chicken chorizo chili packed with flavor and the perfect comfort food made easy in the slow cooker. 
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 Portions
Calories: 675.9kcal

Ingredients

Easy Slow Cooker Mexican Chorizo Chili

  • 1 pound chorizo sausage links
  • 3 skinless boneless chicken breasts
  • 3 peppers (any kind .. green, red, yellow, orange) diced
  • 3 large jalapenos ribs and seeds removed, diced
  • 1 small onion diced
  • 6 cloves garlic diced
  • 6 ounces tomato paste
  • 28 ounces fire roasted tomatoes
  • 15 ounce can of whole kernel corn
  • 4 ounces green chilies in a can
  • 2 15 ounce cans of kidney beans red or white
  • 1 cup beef broth
  • 1 teaspoon cinnamon
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 2 teaspoons Tabasco sauce

Garnishes

  • Lime, Cheese, Sour cream, avocado, corn chips optional

Instructions

  • To make this Easy Slow Cooker Mexican Chorizo Chili, start by removing your chorizo from it's link casings and browning the meat over medium high heat in a large sauce pan.  Be sure to break up the meat as you cook it so that it cooks through.  The reason you are cooking the meat first is that it can be extremely greasy so you want to remove as much of that as you can before adding it to the slow cooker.  Once your chorizo has cooked, remove the meat from the pan with a slotted spoon and add to your slow cooker.  
  • Add your peppers, jalapenos, garlic cloves and onion to a small food processor and pulse until your items are lightly chopped. Add this to the slow cooker followed by the tomato paste, tomatoes, beans, chilies, broth, corn and spices. Give it a quick stir and then add your chicken breasts on top, cover with the lid and cook on High for one hour. 
  • Once the hour has passed, reduce the heat to Low for the next 5 - 6 hours. When the time is up, lightly shred your chicken and serve your Easy Slow Cooker Mexican Chorizo Chili over rice or cheesy polenta. Garnish with more diced pepper, cheese, sour cream, cilantro and maybe even a squeeze of lime.

Notes

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Nutrition

Serving: 6g | Calories: 675.9kcal | Carbohydrates: 53.5g | Protein: 44.1g | Fat: 32.7g | Saturated Fat: 11.9g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 15.2g | Cholesterol: 99mg | Sodium: 2662.2mg | Potassium: 1442.4mg | Fiber: 16.6g | Sugar: 12.6g | Vitamin A: 1735IU | Vitamin C: 67mg | Calcium: 100mg | Iron: 5.9mg