It is 6pm on a crisp fall evening. You are tired from a long day. Dinner needs to happen fast, but you want something warm and nourishing.
This Mexican Chicken Chili is your new secret weapon. It delivers bold, smoky flavors with almost no cleanup. You can have a hearty meal on the table in under an hour.
Why You Will Love This Recipe
This recipe is a winner because it uses only one pot. You save precious time on dishes and kitchen stress. It is a nutritious crowd-pleaser that feels like a hug in a bowl.
The ingredients are simple and budget-friendly. Most items are likely already in your pantry. It is the perfect fit for busy fall weeknights when your family is hungry.
Simple Cooking Method
You simply sauté the fresh vegetables and toss everything in. The chicken cooks right in the flavorful broth. This keeps the meat incredibly tender and juicy for every bite. Even if you are a beginner, you can master this dish easily.
Ingredients You Will Need
This recipe relies on simple pantry staples and fresh produce for the best taste.
- 1.5 lbs chicken breast, boneless and skinless
- 1 large onion, diced
- 2 bell peppers, chopped
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 15 oz black beans, drained and rinsed
- 15 oz canned diced tomatoes
- 1 cup frozen corn
- 4 cups chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Step-by-Step Directions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion and bell peppers, sautéing until softened, about 5 minutes.
- Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
- Place whole chicken breasts into the pot and add chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in diced tomatoes, black beans, corn, and chicken broth.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
- Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
- Simmer uncovered for another 5-10 minutes to thicken the chili.
- Serve hot with desired garnishes such as cilantro, lime, or avocado.
Best Ways to Enjoy It
Serve this chili steaming hot in large, deep bowls. Add a fresh squeeze of lime to make the flavors pop. Top it with creamy avocado slices or a dollop of cool sour cream. This is comfort food at its best for a cozy night in.
Storage and Reheating
Store any leftovers in an airtight container in your fridge. This chili stays fresh and delicious for up to four days. The flavors actually deepen and improve the next day. You can also freeze portions for a quick future meal. Reheat it gently on the stove for the best results.
Recipe Tips for Best Results
- Do not skip the fresh lime juice before serving.
- Remove all jalapeño seeds to keep the heat very mild.
- Use a rotisserie chicken to save even more time.
- Make a double batch to freeze for busy weeks.
- Add a handful of fresh spinach at the end for extra greens.
- Check the chicken with a fork to ensure it shreds easily.
- Top with crushed tortilla chips for a satisfying crunch.
Easy Flavor Variations
- Swap chicken for extra beans for a vegetarian option.
- In summer, use fresh garden tomatoes instead of canned.
- Use mild green chiles if you prefer no spice at all.
- Swap black beans for pinto beans for a different texture.
Common Questions
Can I make this in a slow cooker?
Yes, you can cook this on low for 6 hours. Just add the corn and beans during the last hour. It is a great set-and-forget meal.
Is this chili freezer-friendly?
Absolutely, it freezes beautifully for up to three months. Just thaw it in the fridge overnight before reheating. It makes meal prep a breeze.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Ingredients
- 1.5 lbs chicken breast, boneless and skinless
- 1 large onion , diced
- 2 bell peppers , chopped
- 1 jalape ño, seeded and minced
- 3 cloves garlic , minced
- 15 oz black beans, drained and rinsed
- 15 oz canned diced tomatoes
- 1 cup frozen corn
- 4 cups chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sal t
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion and bell peppers, sautéing until softened, about 5 minutes.
- Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
- Place whole chicken breasts into the pot and add chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in diced tomatoes, black beans, corn, and chicken broth.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
- Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
- Simmer uncovered for another 5-10 minutes to thicken the chili.
- Serve hot with desired garnishes such as cilantro, lime, or avocado.
