*Chicken Picadillo Chili*

Heather Isom


I always have chicken in the freezer so having this chicken chili recipe is great use! You can make it spicy or mild by changing up the salsa. Enjoy!


★★★★★ 2 votes

20 Min
25 Min


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2 tsp
each ground cumin and chili powder
1 tsp
1/4 tsp
ground cinnamon
1 lb
cooked boneless skinless chicken breasts, cut into 1 inch chunks or shredded
1 Tbsp
vegetable oil
large onion, chopped
4 clove
garlic, minced
2 can(s)
mexican style tomatoes, undrained
1/2 c
1/2 c
hot, medium or mild salsa
1 can(s)
red or black beans, 16 oz, drained
mexican or cheddar cheese
sour cream
tortilla chips

How to Make *Chicken Picadillo Chili*


  • 1Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Set aside.
  • 2Heat oil in large cooking pot over medium heat.
  • 3Add onion and cook 5 minutes, stirring occasionally.
  • 4Add cooked chicken and garlic, cook about 3 minutes.
  • 5Stir in tomatoes, corn, beans and salsa, bring to a simmer. Cover and simmer for 15 minutes.
  • 6When serving, add mexican or cheddar cheese on top along with sour cream and tortilla chips.

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About *Chicken Picadillo Chili*

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