Mexican Chicken Chili


Soup, Chili & Stew
Mexican Chicken Chili

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    Servings and Ingredients

    Serves 6
    1 lbs. boneless, skinless chicken breasts (4 chicken breasts)
    1 tbsp. olive oil
    10 c. water
    2 c. chicken stock
    ½ c. tomato sauce
    1 medium potato, peeled and chopped
    1 small onion, diced
    1 c. frozen yellow corn
    ½ medium carrot, diced
    1 celery, diced
    1 c. canned tomatoes, diced
    1 (15 oz) can red kidney beans, plus liquid
    ¼ c. canned pimiento, diced
    1 jalapeno pepper, diced
    ¼ c. Italian parsley, chopped
    1 clove(s) garlic, minced
    1 ½ tsp. chili powder
    1 tsp. cumin
    ¼ tsp. salt
    cayenne pepper
    sour cream and chopped Italian parsley, for garnish


    1. Heat oil in a large pot over medium-high heat. Cook chicken, in batches if necessary, for about 7 minutes per side or until internal temperature reaches 165 degrees. Remove chicken from pan and cool until easy to handle. Do not rinse pan.
    2. Shred the chicken into bite-sized pieces and return to the pot.
    3. Stir in water, stock, tomato sauce, potato, onion, corn, carrot, celery, tomatoes, kidney beans, pimiento, jalapeno pepper, parsley, garlic, chili powder, cumin, salt, cayenne, basil and oregano. Bring to a boil, reduce heat and simmer for 4 to 5 hours.
    4. Stir often to break up chicken. Chili will reduce substantially, thicken and darken (be less orange and more brown).
    5. Combine sour cream with a pinch of chopped parsley. Serve as a topping, if desired.