Mexican Chicken Chili

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.

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 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 ingrediants to taste with almost no real affect. Plus it tastes great with a side of dipping tortilla chips!

Mexican Chicken Chili

• 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

Mexican Chili Tip on Spice:

If you want it spicier, you can add 1-2 tablespoons more of chili powder and or 1 can of 4oz diced green chilies. Or just use a hot salsa.

Mexican Recipes

Need some more Mexican recipe ideas? Try one of my favorites: 

• Mexican Cornbread Casserole
• Mexican Street Corn
• Burrito Pie
• Enchilada Dip

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 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.

Serves 8

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.

Print Pin

Mexican Chicken Chili

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

Course Soup

Cuisine Mexican

Keyword chili, mexican chicken chili

Servings 8 people

Author Salty Side Dish

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

• 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.