Mexian Chili Recipe

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Mexian Chili

Melinda Stern

By
@Melinda_Mom_of_4

Don't remember where this one came from. this is good no matter what the season


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Ingredients

3 tsp
olive oil, extra virgin
3/4 c
onion, chopped
1 lb
boneless skinless chicken, chopped into bite sized pieces
1 tsp
cumin
1 tsp
chili powder
2 can(s)
black beans, 16 oz., drained and rinsed
1/2 c
apple juice
12 oz
tomato sauce
3 Tbsp
fresh lime juice
1 can(s)
chicken broth
1/2 c
salsa
1
bag of tortilla chips
1/2 lb
cheddar cheese, shredded
1 bunch
fresh cilantro

Directions Step-By-Step

1
Heat the oil in a large Dutch oven or soup pot over medium-high heat; add onion and sauté until transculent. Add chopped chicken and cook for about 4 minutes, or until browned on all sides (you do not need to cook it all the way through). Stir in the cumin and chili powder
2
Add remaining ingredients (black beans through salsa), cover and simmer for about an hour. Serve in bowls and garnish as desired
3
Garnishes (optional):
Sour Cream
Baked tortilla chips
Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
Sliced black olives
Sliced green onions
Chopped cilantro

About this Recipe

Course/Dish: Chicken, Other Soups, Chili
Regional Style: Mexican
Other Tag: Quick & Easy