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Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
Nutritional Facts 1-1/3 cups equals 254 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 843 mg sodium, 31 g carbohydrate, 8 g fiber, 23 g protein.
Originally published as Mexican Chicken Chili in Simple & Delicious March/April 2010, p18
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Reviewed on Jan. 09, 2013 by pinkflamingo7
My family loves this soup. I make it regularly. I grill and shred the chicken instead of browning in a skillet. The leftovers are perfect for workday lunches.
Reviewed on Nov. 04, 2012 by Dr. Davis
To cut down on prep & cook time, I used a rotisserie chicken. Cooked it in the crockpot for approx. 3.5 hrs. Great taste, although it was more of a soup than chili.
Reviewed on Sep. 14, 2012 by Rushed Mom
This is a fantastic recipe. I actually make it in my pressure cooker. Lightly brown the chicken, add all the ingredients except the beans and corn. Put the lid on the cooker and bring it up to full pressure for about 5-6 minutes. Quick cool the cooker in a sink of cold water. Add the beans and corn and serve with homemade beer bread. Don't add the beans or corn until it is done pressure cooking otherwise they get mushy. My family loves this recipe. (and I use a can of Northern Beans).
Reviewed on Jan. 18, 2012 by TSpahr
I have made this recipe several times and my whole family loves it. I always make this recipe as is because it is delicious just the way it was written. I did make one minor change the last time I made this by shredding the chicken. My family preferred it shredded. I don't feel this alternative "chili" needs more beans as it is more of a stew than a traditional chili. Yummy!!
Reviewed on Dec. 21, 2011 by mrscrazyed1
After browning the chicken breast in one piece, I threw it in the slow cooker and stirred in the rest of the ingredients (doubling the beans) and added two cloves of garlic. After tasting a few hours later, it seemed to be a little bland. DH was able to bring out some flavor by adding 2 tablespoons cilantro, 1 teaspoon of his homemade roasted chili powder and a bit of black pepper. With those additions, the favors came out great. About an hour before serving, I shredded the chicken and returned it to the pot. I did think, however, that it was a little too watery for chili. Next time I'll probably cut the chicken broth down to a cup. By the way, this makes a bunch of chile, probably because of the additional beans. We got eight servings from this recipe.
Reviewed on Dec. 08, 2011 by catwoman12
I used a combo of Penzey's 3000,9000,ancho and McCormicks chili powders, added a bay leaf, did not drain the beans, used Hunts roasted diced tomatoes with green pepper, onion, celery and garlic, a can of mexican diced tomatoes undrained, 1 T. of orrington chicken base. The chicken I used was off a roasted chicken from the grocery store deli. This was a good basic recipe that can be changed to suit individual tastes. I will make again!!
Reviewed on Sep. 30, 2011 by buncho
I cooked the chicken in the slow cooker overnight, shredded it then added the remaining ingredients. Served it with small pieces of soft tortillas for crackers. Delicious!
Reviewed on Jul. 17, 2011 by Shangela
I made this recipe as is... I honestly would omit the chicken in this recipe next time. You have to cook it ahead of time & by the time the whole thing was done, the chicken was dry & disgusting...Day 1: Seemed a little too spicy for me, so I would probably cut down on my cayenne pepper next time.Day 2: Took out all of the chicken & it was excellent. The spice calmed down a bit so it was a lot easier to eat.Overall, the taste is great & I will be making this one again!!
I made this recipe as is... I honestly would omit the chicken in this recipe next time. You have to cook it ahead of time & by the time the whole thing was done, the chicken was dry & disgusting...
Day 1: Seemed a little too spicy for me, so I would probably cut down on my cayenne pepper next time.
Day 2: Took out all of the chicken & it was excellent. The spice calmed down a bit so it was a lot easier to eat.
Overall, the taste is great & I will be making this one again!!
Reviewed on May. 29, 2011 by spacehog519
This was easy to make and delicious to eat. I omitted to cayenne pepper because if my little ones but as with most recipes I get from Taste of Home, my family gobbled it up!
Reviewed on Apr. 22, 2011 by KathyMcS
Delicious! Added a can of pinto beans, left out the cumin, but added a dash of fajita seasoning. Will make again and may try with steak next time.
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