Mexian Chili

Mexian Chili Recipe

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Melinda Stern


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

★★★★★ 1 vote


3 tsp
olive oil, extra virgin
3/4 c
onion, chopped
1 lb
boneless skinless chicken, chopped into bite sized pieces
1 tsp
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
bag of tortilla chips
1/2 lb
cheddar cheese, shredded
1 bunch
fresh cilantro

How to Make Mexian Chili


  • 1Heat 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
  • 2Add remaining ingredients (black beans through salsa), cover and simmer for about an hour. Serve in bowls and garnish as desired
  • 3Garnishes (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

Printable Recipe Card

About Mexian Chili

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