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Southwestern Chili Taco Salad with Chipotle Ranch Dressing

Taco chicken chili over a bed of mixed lettuce, crisp tortilla strips, cheese and topped off with a spicy homemade chipotle ranch dressing.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course, Salad
Cuisine: American
Keyword: Salad, Slow cooker



  • 1 lb ground chicken cooked and crumbled
  • 1/2 C yellow onion chopped
  • 1/2 C green bell pepper chopped
  • 2 cloves garlic minced
  • 15 oz black beans drained and rinsed well
  • 15 oz red beans drained and rinsed well
  • 1/2 C tomato sauce
  • 1 Tbsp tomato puree
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne
  • 1 1/2 C chicken stock
  • 1/4 C all purpose flour


  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 2 tsp lime juice
  • 2 chipotle peppers in adobo sauce
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dill
  • 1/4 tsp chives
  • Mixed greens
  • Monterey Jack cheese
  • Tortilla strips


  • In a large measuring cup, whisk together flour and chicken stock. In the bowl of a slow cooker, at least 3 quarts in size, add cooked and crumbled chicken along with remaining chili ingredients. Cook on high for 4 hours or until vegetables are tender and mixture has thickened.
  • In a food processor or blender, combine dressing ingredients and process until smooth. Chill until ready to use.
  • Serve chili over a bed of mixed lettuce with crisp tortilla strips and cheese. Top off with chipotle ranch dressing.


*Chili as written will serve 4-5 as a stand alone dish or more as a salad topping. Increase to serve a larger crowd.
An original recipe from Baked by Rachel