MEXICAN CHICKEN CHILI RECIPES

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MEXICAN CHICKEN CHILI RECIPE: HOW TO MAKE IT



Mexican Chicken Chili Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 05 hours 30 minutes

Prep Time 30 minutes

Cook Time 05 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 254 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 843mg sodium, CarbohydrateContent 31g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 23g protein.

SLOW COOKER MEXICAN CHICKEN SOUP RECIPE | REE DRUMMOND ...



Slow Cooker Mexican Chicken Soup Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 5 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid) 
One 15-ounce can black beans, drained and rinsed 
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste 
1 medium onion, chopped 
1 red bell pepper, seeded and chopped 
1 yellow bell pepper, seeded and chopped 
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like) 
1/2 lime, juiced 
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

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