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red bowls that hold finished Mexican chicken chili with cilantro on top.
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5 from 2 votes

Mexican Chicken Chili

Whip up Mexican chicken chili with spiced chili beans, salsa, and chicken - a great combination for a hearty delicious and easy dinner that everyone will love.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken Recipes, Main Dishes
Cuisine: Mexican
Keyword: chili
Servings: 12 cups
Calories: 178kcal
Author: Trisha Haas - Salty Side Dish

Ingredients

  • 2 tablespoons cooking oil
  • 36 oz. chili beans (red beans in chili sauce)
  • 1 lb chicken breast cut into cubes
  • 16 oz. salsa
  • 15 oz. corn drained
  • 14.5 oz. Rotel diced tomatoes
  • 10.75 oz. condensed tomato soup

Seasonings

  • 1 tablespoon chili powder
  • 1 tablespoon dry minced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 teaspoon garlic powder
  • chopped fresh cilantro optional for serving

Instructions

  • In a large stockpot, heat up cooking oil. Once ready, add in uncooked chicken. Heat on medium high heat until chicken is cooked through at 165 degrees.
    2 tablespoons cooking oil, 1 lb chicken breast
  • Add all spices, chicken broth, jar of salsa, chili beans, drained corn, can of diced tomatoes and tomato soup and mix everything together. Heat stockpot on medium high heat until the chili just begins to boil.
    36 oz. chili beans, 16 oz. salsa, 15 oz. corn, 14.5 oz. Rotel diced tomatoes, 10.75 oz. condensed tomato soup, 1 tablespoon chili powder, 1 tablespoon dry minced onion, 1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon dried parsley, 1/4 teaspoon black pepper, 4 cups chicken broth, 1 teaspoon garlic powder
  • Reduce stove heat to simmer and cover. Continue to cook for an additional 30 minutes, stirring every 10 minutes.
  • Once heated through and ready, serve a bowl topped with chopped fresh cilantro, sour cream, diced avocado and some cheddar cheese. We also suggest adding a side of scooped tortilla chips to dip into.
    chopped fresh cilantro

Notes

How to thicken chili?
This chili, which contains broth, is more of a soup than dense chili (like you find in beef chili).  If you prefer a thicker dense chili, grab a glass, take a tablespoon of corn starch and add in just enough COLD WATER to liquify it. This is called a slurry. Stir and once its a thin white liquid (nearly water) add to stock pot and stir. Let heat 10 minutes and the corn starch should thicken the broth easily. 

Nutrition

Serving: 1cup | Calories: 178kcal