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Mexican Chicken Chili
Warm, hearty, and flavorful, this Mexican Chicken Chili is an easy, comforting meal made with tender chicken, beans, and tomatoes.
Prep:
15 minutes
|
Cook:
30 minutes
6 servings
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Easy
Ingredients
Base
2 TBSP olive oil
1 red onion, diced
2 carrots, peeled and chopped
2–3 medium red or orange bell peppers, chopped
2–3 cups butternut squash or honey butternut squash (freshly cut if available)
1 small poblano pepper, chopped (omit for less spice)
1 small bag frozen corn kernels
1 (28 oz) can diced tomatoes (no added ingredients)
1 (32 oz) carton vegetable broth (no added preservatives)
Beans
1 (28 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
Chicken & Seasonings
1 whole cooked chicken (seasoned with salt, pepper, or fresh herbs)
3 tsp ground cumin
1–2 tsp crushed red pepper (omit for less heat)
2 tsp dried oregano
1 bay leaf
Salt and pepper, to taste
1 lime -2 tsp lime juice
Garnishes
3 ripe avocados
Fresh cilantro
No items found.
Base
2 TBSP (30 ml) olive oil
1 red onion, diced
2 carrots, peeled and chopped
2–3 medium red or orange bell peppers, chopped
2–3 cups butternut squash or honey butternut squash (freshly cut if available)
1 small poblano pepper, chopped (omit for less spice)
1 small bag frozen corn kernels
1 (794 g) can diced tomatoes (no added ingredients)
1 (907 ml) carton vegetable broth (no added preservatives)
Beans
1 (794 g) can black beans, rinsed and drained
1 (425 g) can pinto beans, rinsed and drained
Chicken & Seasonings
1 whole cooked chicken (seasoned with salt, pepper, or fresh herbs)
3 tsp (15 ml) ground cumin
1–2 tsp (5-10 ml) crushed red pepper (omit for less heat)
2 tsp (10 ml) dried oregano
1 bay leaf
Salt and pepper, to taste
1 lime -2 tsp (10 ml) lime juice
Garnishes
3 ripe avocados
Fresh cilantro
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Sauté the vegetables: In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, bell peppers, and poblano (if using). Cook, stirring occasionally, until beginning to soften. Add the butternut squash and continue cooking for a few minutes.
- Build the chili: Add the diced tomatoes, vegetable broth, corn, black beans, and pinto beans. Stir in the bay leaf, cumin, crushed red pepper, oregano, salt, and pepper, lime juice
- Prepare the chicken: While the chili simmers, pull the cooked chicken from the bones and skin. Shred or chop into bite-sized pieces.
- Combine: When the vegetables are fully cooked and tender, add about half—or more—of the shredded chicken to the pot. Simmer for a few minutes to warm through.
- Serve: Remove the bay leaf. Ladle the chili into bowls. Garnish with fresh cilantro and sliced avocado.
No items found.
Nutritional Info
Storage
Notes
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