Easy Mexican Chicken Chili

Kimberly Kolligs


It doesn't get any easier than this folks! Throw everything in one pot and let it heat up - soooo yummy! Pretty healthy too unless you add sour cream, cheese, and salt on top like I do. :-) We usually double or triple my recipe b/c this is a favorite! The proportions are easy to multiply too.
This is also a great "base recipe" where you can add to it and make it your own. For instance my husband doesn't do well with green chilies so we omit them and add some lime juice and chili powder. Or you could put it in a pot pie. Stir in some cheese and make it a dip. Throw it in a crockpot for a party

★★★★★ 1 vote
5 Min
15 Min
Stove Top


2 Tbsp
1/4 c
chopped onion
1 Tbsp
1/2 tsp
salt and pepper
1 c
chicken broth (sometimes i add more at the end to make it soupier)
rotisserie chicken, precooked, deboned
1/2-1 Tbsp
southwest seasoning mix (amount depends on how much heat you want))
1 can(s)
black beans, drained and rinsed (15 oz)
3 Tbsp
canned chopped green chilies
1 c
frozen corn


(topping) shredded cheese, like pepper jack cheese
(topping) thick and chunky salsa
(topping) sour cream
(topping) chopped avocado


1Melt butter over medium heat. Add onion and cook until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in chicken broth, until thickened. Stir in chicken, beans, green chiles, and corn. Simmer about 5 minutes until heated through.
2Top with cheese and salsa. Enjoy!

PS. This is not an exact science; more or less of pretty much anything can be used. Make it your own! <3

About this Recipe

Course/Dish: Chicken Soups, Bean Soups, Chili
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy