Mexican Chicken Chili the Best
Discover why "Mexican Chicken Chili the Best" lives up to its name with this hearty, flavor-packed recipe perfect for weeknight dinners or game day gatherings. Featuring tender, shredded chicken breasts simmered in a fragrant blend of chili powder, cumin, smoked paprika, and coriander, this chili bursts with bold, authentic Mexican-inspired flavors. A medley of black beans, kidney beans, and juicy diced tomatoes adds a rich, satisfying texture, while fresh toppings like cilantro, sour cream, and shredded cheddar take it over the top. Ready in just over an hour, this one-pot wonder is perfect for feeding a crowd and pairs beautifully with crispy tortilla chips or a squeeze of fresh lime. Whether you're craving comfort food or a protein-packed meal, this chili is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 lb Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 28 oz Canned diced tomatoes (with juice)
- 15 oz Canned black beans, drained and rinsed
- 15 oz Canned kidney beans, drained and rinsed
- 2 cups Chicken broth
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 3 oz Tortilla chips (optional, for serving)
- 2 medium Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Place the chicken in the pot and cook for 6-7 minutes on each side, or until well-browned. Remove and set aside.
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, ground coriander, salt, and black pepper. Toast the spices for 1-2 minutes, stirring constantly.
Pour in the canned diced tomatoes (with juice) and chicken broth, stirring to combine.
Return the seared chicken breasts to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and cook for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks.
Add the shredded chicken back into the pot along with the black beans and kidney beans. Stir well.
Simmer the chili uncovered for an additional 10-15 minutes to thicken slightly. Adjust seasoning with more salt or spices as needed.
Serve the chili warm in bowls, garnished with fresh cilantro, sour cream, shredded cheddar cheese, and lime wedges if desired. Pair with tortilla chips for added texture and flavor.
Nutrition Facts
Calories |
3609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 7614 mg | 331% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 38.5 g | ||
| Protein | 315.3 g | 631% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1741 mg | 134% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 7142 mg | 152% | |
*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.
