Chicken Fiesta Chili Mac
Get ready to spice up your dinner routine with this vibrant and hearty Chicken Fiesta Chili Mac! This one-pot wonder combines tender chunks of chicken, colorful bell peppers, black beans, and sweet corn with elbow macaroni for a comforting yet zesty twist on classic chili mac. Bursting with bold flavors from chili powder, cumin, and paprika, this dish is simmered in a savory broth with diced tomatoes and green chilies, creating a perfectly creamy and cheesy finish thanks to shredded cheddar. Ready in just 45 minutes, it’s an ideal weeknight option the whole family will love! Top with fresh cilantro for a pop of flavor, and enjoy the fiesta in every bite. Perfect keywords: chicken chili mac, easy Mexican-inspired dinner, one-pot pasta meal, comfort food recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 4 cups chicken broth
- 2 cups elbow macaroni, uncooked
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups shredded cheddar cheese
- 2 tablespoons cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Cut the chicken breasts into bite-sized pieces, then add to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until softened and fragrant.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes with green chilies, chicken broth, and uncooked elbow macaroni to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender.
Return the cooked chicken to the pot, and stir in the frozen corn and black beans. Cook for an additional 3 minutes until heated through.
Remove the pot from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.
Serve hot, garnished with the remaining cheddar cheese and optional chopped cilantro for added freshness.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7099 mg | 309% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 41.5 g | ||
| Protein | 265.7 g | 531% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1703 mg | 131% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5106 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
