Mexican Two Bean Chicken Chili

Mexican Two Bean Chicken Chili Recipe

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Terry Alford


This is so easy and fun to add new items to.

★★★★★ 1 vote
15 Min
1 Hr


1 medium
zucchini, chopped & set aside
1 can(s)
15 oz black beans, drained and washed
1 can(s)
15 oz pinto beans, drained and washed
2 can(s)
14 1/2 oz chicken broth
1 c
frozen corn
1 jar(s)
16 oz salsa
1 can(s)
8 oz tomato sauce ( i double this in mine)
3 c
shredded cooked chicken
1 tsp
garlic salt
2 tsp
chili powder
1 tsp
ground cumin
1 tsp
cilantro, dried
1 c
shredded sharp cheese


1Dump everything in a large dutch oven pan. Bring to a boil and reduce to simmer for 30 min. (1 hour if placed in the oven on 375)
2The 4 hour option on in a crock pot works well, but add zucchini at the half way mark.
3Other options, I have added roasted red peppers and this was great! For more heat I have added pepper flakes.

About Mexican Two Bean Chicken Chili

Course/Dish: Chicken Soups, Bean Soups, Chili
Other Tag: Quick & Easy