Real Recipes From Real Home Cooks ®

mexican chicken chili

(1 rating)
Recipe by
denise hagar
Niagara Falls, NY

The picture really doesn't do this chili justice. I'm not a fan of traditional chili so I came up with this for myself and my daughter in law. Like traditional chili this is better the second day.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 3 Hr 30 Min

Ingredients For mexican chicken chili

  • 2 lg
    chicken breasts, cut up into cubes
  • 1
  • 1
    jalapeno pepper, seeded and chopped
  • 2 tsp
    dried oregano
  • 1 tsp
  • 4 clove
    garlic minced
  • salt and pepper
  • 2 Tbsp
    olive oil
  • 3 can
    white kidney beans, drained
  • 3 c
    chicken broth, divided
  • 1/2 c
    sour cream
  • 1 c
    shredded taco cheese
  • 1 bunch
    fresh cilantro
  • additonal cheese and taco chips

How To Make mexican chicken chili

  • 1
    Spinkle chichen with salt, pepper and cumin. In large skillet on medium heat, cook chicken, onion, jalapeno in oil for 3 to 4 minutes or until chicken is browned. Add garlic and cook for 1 more minute.
  • 2
    Transfer to 3qt slow cooker. In small bowl mash 1 cup of beans, add 1/2 cup broth and mix until blended.
  • 3
    Add to slow cooker along with rest of chicken stock and remaining beans. Cover and cook on low for 3 hours.
  • 4
    Add sour cream and 1 cup taco cheese and cook for another 1/2 hour.
  • 5
    Garnish with shredded cheese, fresh cilantro and taco chips

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