Mexican Chicken Chili Recipe
- 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
- 1. In a large 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.
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
"This recipe is great! So easy and delicious. I will be making this again!"
"Made this several times and it's always a favorite. My husband is a chili fanatic and loves this dish."
"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!"
"Yummy. A nice change from regular chili"
"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!"
"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 husband loved it and I forgot to put in the chick broth and used extra tbs of chilli"
"Good recipe! Next time I will tweek the amount of chili powder and salt."
"I have made this several times for people from all over the country. I always hear how good it is."
"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."
"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."
"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)."
"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!!"
"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."
"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!!"
"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!"
"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!!"
"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!"
"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."
"This was really easy to make. I used some leftover turkey that I had frozen from a previous meal. My husband and I really liked it and I will definitly make it again."
"Outstanding recipe!!! I made my first (and certainly not my last) batch after reading reviews suggesting to add a second can of beans -- which I did, and glad to have done so! My family really loves spicy dishes so I used a tablespoon of cayenne. Shredded sharp cheddar cheese went great when sprinkled on top too!"
"I'm a wimp when it comes to hot stuff so I left out the cayenne pepper and I added a can of drained and rinsed kidney beans. It was awesome. I love recipes with flavor that explodes in your mouth and this one fits the bill. I think it would be equally good with cubed beef instead of chicken. Very easy to make and well worth doing!"
"Very yummy!! Super quick to make. I used fire roasted canned tomatoes, which I think added to the flavor. I did not use a slow cooker - just cooked the chicken in the soup pot (shredded it to be sure it was cooked), dumped in all the rest of the ingredients, and let it simmer for about an hour. Delicious served with cornbread."
"I made this on a night that my no-so adventurous husband was working late. My mom surprised me by stopping over, so we all tried this new recipe and even my very picky 3 year old liked it. My chicken was frozen, so I let it thaw, but didn’t have time to cube and brown it so just put it all in raw (and shredded it at the end) and it still turned out great! I will make this again!"
"Very good and tasty. Will make again."
"This was a very good soup...great flavors."
"I doubled the amount of black beans, and because I was out of green chilies, I substituted with a can of Rotel. My family loved it! It was even better the next day!"
"Being a new mom, I loved how easy this recipe was to prepare. My husband and I both enjoyed this and the leftovers were great as well! I like a chunkier chili so I think I'll add another can of beans next time, but there will definitely be a next time. Thanks for the recipe!"
"My husband LOVED it....I added an extra can of beans too. This is a GREAT low calorie meal!"
"We really liked the soup. Good recipe."
"I would make this recipe again. That said I would substitute chicken sausage for the chicken, and I would add I more can of beans."
"warm - tasty - chuncky - spicy - everything you want in an "alternative" chili (i.e. not overly bean based)."