Mexican Chicken Chili Recipe

Mexican chicken chili is a hearty, flavorful and delicious Mexican chili that breaks up Taco Tuesday with all the spices you love. Perfect for a crowd or just to curl up on the couch with your favorite movie, this is an OH SO GOOD chili that will be on your monthly rotation.

Mexican Chicken Chili

Serves 8

For us, Mexican night could be every night. My kids are major picky (uggggggggg) and somehow with tons of patience, have gotten them to love cumin, garlic, and onions. That means that this Mexican Chicken Chili soup is one of the rare things I can get them to eat without complaining.

What I love about this Mexican Chili is that you can easily alter out your chicken with ground beef (or even pulled pork if you have some left over) and you can add and take away ingredients to taste with almost no real affect. Plus it tastes great with a side of dipping tortilla chips (or if you are feeling randy, baked chicken taquitos)!

RELATED:  Mexican Lime Soup (with chicken) which is such a light and delicious weeknight recipe.

• 2 tablespoons oil
• 1 lb chicken breast, cut into cubes
• 1 tablespoon chili powder
• 1 tablespoon dry minced onion
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 jar, 16 oz, salsa
• 2 cans. 16 oz each, chili beans (red beans in chili sauce)
• 1 can, 15 oz, corn, drained
• 1 can, 14.5 oz, diced tomatoes
• 1 can, 10.75 oz, condensed tomato soup
• chopped fresh cilantro, optional for serving

Spicy Mexican Soup

If you want your Mexican chicken chili spicier, you can add 1-2 tablespoons more of chili powder and or 1 can of 4oz diced green chilies. Or simple dump in some spicy hot salsa. 

Mexican Chicken Soup

• In a large stockpot, add oil and chicken. Heat on medium high heat until chicken is cooked through.
• Add spices, broth, salsa, beans, corn, tomatoes and tomato soup and mix well.
• Heat chicken chili on medium high heat until it just begins to boil.
• Reduce heat to simmer and cover.
• Continue to heat for 30 minutes. Serve topped with chopped fresh cilantro, sour cream, and chopped avocado if desired.

Mexican Chicken Chili Slow Cooker

Precook your chicken and put all your ingredients in a slow cooker on low for 6 hours, adding a bit of chicken stock if too much liquid cooks off.

Mexican Recipes

Need some more Mexican recipe ideas? 

• Layered Burrito Pie Recipe
• Spicy Doritos Pie Recipe
• Cilantro Lime Rice Recipe
• Wonton Jalapeno Poppers Recipe
• Slow Cooker Refried Beans Recipe
• Mexican Ground Beef Casserole Recipe
• Sour Cream Enchiladas Recipe
• Enchilada Dip Recipe
• Cowboy Caviar Appetizer Dip Recipe

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Yield: 8 people

Mexican Chicken Chili

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Mexican chicken chili is a hearty, flavorful and delicious Mexican chili that breaks up Taco Tuesday with all the spices you love. Mexican Chicken Soup can also be substituted with ground beef

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons oil
• 1 lb chicken breast, cut into cubes
• 1 tablespoon chili powder
• 1 tablespoon dry minced onion
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 jar, 16 oz, salsa
• 2 cans. 16 oz each, chili beans (red beans in chili sauce)
• 1 can, 15 oz, corn, drained
• 1 can, 14.5 oz, diced tomatoes
• 1 can, 10.75 oz, condensed tomato soup
• chopped fresh cilantro, optional for serving

Instructions

1. In a large stockpot, add oil and chicken. Heat on medium high heat until chicken is cooked through. Add spices, broth, salsa, beans, corn, tomatoes and tomato soup and mix well. Heat on medium high heat until it just begins to boil. Reduce heat to simmer and cover. Continue to heat for 30 minutes. Serve topped with chopped fresh cilantro if desired.

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