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*chicken picadillo chili*

(2 ratings)
MissHeatherMarie avatar
Recipe by
Heather Isom
@MissHeatherMarie
Santa Maria, CA

I always have chicken in the freezer so having this chicken chili recipe is great use! You can make it spicy or mild by changing up the salsa. Enjoy!

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 25 Min

Ingredients For *chicken picadillo chili*

  • 2 tsp
    each ground cumin and chili powder
  • 1 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1 lb
    cooked boneless skinless chicken breasts, cut into 1 inch chunks or shredded
  • 1 Tbsp
    vegetable oil
  • 1
    large onion, chopped
  • 4 clove
    garlic, minced
  • 2 can
    mexican style tomatoes, undrained
  • 1/2 c
    corn
  • 1/2 c
    hot, medium or mild salsa
  • 1 can
    red or black beans, 16 oz, drained
  • mexican or cheddar cheese
  • sour cream
  • tortilla chips

How To Make *chicken picadillo chili*

  • 1
    Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Set aside.
  • 2
    Heat oil in large cooking pot over medium heat.
  • 3
    Add onion and cook 5 minutes, stirring occasionally.
  • 4
    Add cooked chicken and garlic, cook about 3 minutes.
  • 5
    Stir in tomatoes, corn, beans and salsa, bring to a simmer. Cover and simmer for 15 minutes.
  • 6
    When serving, add mexican or cheddar cheese on top along with sour cream and tortilla chips.
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