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Mexican Chicken Chili

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

Directions

  • 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 until chicken is no longer pink, 5-6 hours.

Nutrition Facts

1-1/3 cups: 254 calories, 5g fat (1g saturated fat), 42mg cholesterol, 843mg sodium, 31g carbohydrate (6g sugars, 8g fiber), 23g protein.

Reviews

Average Rating:
  • Laurie
    Oct 15, 2018
    Great recipe as is! I serve this over rice for a more filling meal without the bread.
  • Jan 9, 2018

    GDud: Just right in spiciness. Used suggested spices, chicken, beans, corn, chicken broth. Put chicken breasts in whole and shredded at end. Used 1 can each of diced tomatoes, zesty chili diced tomatoes, Rotel fire roasted diced tomatoes. Served with cheese and crushed Doritos (nacho cheese). Would be good with cornbread.

  • lurky27
    May 30, 2016

    Really flavorful! Forgot to get green chiles while shopping & still tasted great. Save yourself a step & put chicken in slow cooker whole without browning, then shred it once done cooking.

    - Theresa

  • greatwithoutgluten
    Feb 29, 2016

    This recipe is great! So easy and delicious. I will be making this again!

  • advancr
    Oct 29, 2015

    Made this several times and it's always a favorite. My husband is a chili fanatic and loves this dish.

  • TraumaQueenTx
    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!

  • angmclanc
    Sep 30, 2014

    Yummy. A nice change from regular chili

  • pajamaangel
    Dec 31, 1969

    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!

  • missdawney
    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.

  • euge1
    Dec 31, 1969

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

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