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*chicken picadillo chili*

(2 ratings)
MissHeatherMarie avatar
Recipe by
Heather Isom
@MissHeatherMarie
Santa Maria, CA

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 ratings)
yield 4 -6
prep time 20 Min
cook time 25 Min

Ingredients For *chicken picadillo chili*

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

How To Make *chicken picadillo chili*

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