Mexican Chicken Chili Recipe
Mexican Chicken Chili Recipe photo by Taste of Home

Mexican Chicken Chili Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 5 hours
MAKES: 6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

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.

Directions

  1. In a small skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Yield: 6 servings.
Originally published as Mexican Chicken Chili in Simple & Delicious March/April 2010, p18

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.

Reviews for Mexican Chicken Chili

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (8)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 6, 2014

"Excellent, easy recipe for busy families! I like to use Rotel, a rotisserie chicken, 1/2 a packet of Hidden Valley Ranch seasoning & add a block of Philadelphia cream cheese. The broth is amazing!"

MY REVIEW
Reviewed Sep. 30, 2014

"Yummy. A nice change from regular chili"

MY REVIEW
Reviewed Feb. 24, 2014

"I actually made this in a dutch oven instead of the crockpot and it was delicious. I thought the heat was perfect, but my boyfriend says I could have kicked it up a notch. Next time I will add some pinto beans to give it more substance. Really good recipe with some cheese and sour cream on top!"

MY REVIEW
Reviewed Jan. 6, 2014

"I love this recipe. It is so delicious and filling. Like other quotes, you can tweek to how you like. I use Rotel diced tomatoes..one with lime and the other original mild. It adds flavor without the cayenne. Also I like to add 1 medium chopped zucchini during the last hour so they dont get mushy but add a little crunch. I always get rave reviews for the original recipe and whatever way it is tweeked. You will love this recipe. Thanks for posting it."

MY REVIEW
Reviewed Nov. 23, 2013

"my husband loved it and I forgot to put in the chick broth and used extra tbs of chilli"

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