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A steaming bowl of Mexican chicken chili topped with fresh avocado and cilantro in a dark ceramic bowl.
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Spicy One-Pot Mexican Chicken Chili

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 380kcal

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.