Mexican Chicken Chili


Apparently winter decided to finally come to Ohio. It is bitter cold here. I woke up and it was -4 degrees, and that doesn’t even include the wind chill. Needless to say I hope this doesn’t stick around. I am ready for summer! Last night I decided to make Mexican chicken chili since it was so cold. It just seemed like the perfect thing to warm us up. And it worked!


Chili is such a great dish. It can be so versatile and can be turned into a healthy soup without losing great flavor. Plus it can be made ahead of time for busy days. This is a pretty easy recipe to make as well, and could be done in a crock pot.



To start the chili, dice some onion, red bell pepper, and garlic. In a large pot over medium heat, saute the onion and pepper in a little olive oil until starting to brown and tender, then add the garlic and cook for another minute or two. Then you simply just add the remaining ingredients to the pot, stir to combine everything, and let it simmer for 15-20 minutes, until all the flavors have combined, or you’re just too impatient to wait anymore, like I was. Once the chili is done, serve with some fresh cilantro, cheese, or sour cream on top. Enjoy!


Mexican Chicken Chili


  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 16-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 1 28-oz cans diced tomatoes
  • 1 can diced green chilies
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 boneless skinless chicken breasts, cooked, shredded
  • salt and pepper to taste
  • chopped fresh cilantro


In a medium pan over medium heat, saute onion and bell pepper in some olive oil until starting to brown and tender, add in garlic and cook for another minute. Add in remaining ingredients, except for cilantro. Stir to combine. Bring chili to a boil, then reduce heat and simmer for 15-20 minutes. Serve with chopped cilantro on top.


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