easy mexican chicken chili
(1 rating)
It doesn't get any easier than this folks! Throw everything in one pot and let it heat up - soooo yummy! Pretty healthy too unless you add sour cream, cheese, and salt on top like I do. :-) We usually double or triple my recipe b/c this is a favorite! The proportions are easy to multiply too. This is also a great "base recipe" where you can add to it and make it your own. For instance my husband doesn't do well with green chilies so we omit them and add some lime juice and chili powder. Or you could put it in a pot pie. Stir in some cheese and make it a dip. Throw it in a crockpot for a party
(1 rating)
yield
4 +
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For easy mexican chicken chili
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2 Tbspbutter
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1/4 cchopped onion
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1 Tbspflour
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1/2 tspsalt and pepper
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1 cchicken broth (sometimes i add more at the end to make it soupier)
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1rotisserie chicken, precooked, deboned
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1/2-1 Tbspsouthwest seasoning mix (amount depends on how much heat you want))
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1 canblack beans, drained and rinsed (15 oz)
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3 Tbspcanned chopped green chilies
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1 cfrozen corn
- OPTIONAL
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(topping) shredded cheese, like pepper jack cheese
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(topping) thick and chunky salsa
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(topping) sour cream
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(topping) chopped avocado
How To Make easy mexican chicken chili
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1Melt butter over medium heat. Add onion and cook until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in chicken broth, until thickened. Stir in chicken, beans, green chiles, and corn. Simmer about 5 minutes until heated through.
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2Top with cheese and salsa. Enjoy! PS. This is not an exact science; more or less of pretty much anything can be used. Make it your own! <3
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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