36oz.chili beans (red beans in chili sauce)usually 2 cans
10.75oz.condensed tomato soup
chopped fresh cilantrooptional for serving
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.
What kind of chili toppings should I use? Tortilla chip or Fritos crunched up, avocado, spoon of guacamole, black olives, chilies, jalapenos, diced tomatoes and a dash of Verde. What kind of beans should I use? This recipe is super forgiving and any kind of your favorite bean can be used. We prefer Chili beans (beans in red sauce) but drained black beans or pinto beans are also a good choice. If using black beans, the reason you drain and rinse is to keep all the muddy black liquid from ruining the look of the soup to a light brown. Its less about the taste and more about the look. How long will Mexican Chicken Chili Last? In the fridge, in a tightly closed container, 2-3 days is safe to reheat. After that, because it has chicken, we recommend tossing. 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. Stir and once its a thin white liquid (nearly water) add to stock pot and stir. Let heat about 10 minutes and the corn starch should thicken the sauce easily.