Tequila Chicken Chili
Dive into bold, smoky flavors with our irresistible Tequila Chicken Chili! This hearty one-pot dish combines tender shredded chicken, fire-roasted tomatoes, and two types of beans—black and pinto—for a protein-packed meal that’s perfect for any occasion. Infused with a splash of tequila and a kick of chipotle chili in adobo sauce, this chili stands out with layers of vibrant Southwest-inspired spices like cumin, smoked paprika, and chili powder. A hint of fresh lime juice brightens the dish, while optional toppings like shredded cheese, sour cream, and cilantro add a touch of customization. Ready in just over an hour, this comfort food favorite is ideal for feeding a crowd or spicing up your weeknight dinners. Whether served solo or paired with crusty bread, this Tequila Chicken Chili is sure to warm your soul and elevate your chili game.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon chipotle chili in adobo sauce, minced
- 0.25 cup tequila
- 2 15-ounce cans diced tomatoes (fire-roasted preferred)
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 2 cups chicken broth
- 2 tablespoons fresh lime juice
- 0.25 cup cilantro, chopped (optional for garnish)
- 1 cup shredded cheese (optional for topping)
- 0.5 cup sour cream (optional for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with salt and pepper and sear them in the pot for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onions, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic, ground cumin, chili powder, smoked paprika, and oregano. Stir and cook for 1-2 minutes until fragrant.
Stir in the minced chipotle chili in adobo sauce and tequila. Cook for 1 minute, allowing the alcohol to burn off slightly.
Deglaze the pot by adding the diced tomatoes and chicken broth. Scrape the bottom of the pot to release any browned bits.
Return the seared chicken breasts to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the black beans, pinto beans, and fresh lime juice. Simmer for an additional 10 minutes to combine flavors.
Taste and adjust seasoning as needed with salt and pepper.
Serve hot in bowls and garnish with cilantro, shredded cheese, and sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 50.1 g | ||
| Protein | 288.9 g | 578% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1508 mg | 116% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 6415 mg | 136% | |
*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.
