This Mexican chicken chili recipe presents itself as a thick lean soup that’s bursting with filling. The soup combines pieces of chicken vegetables and a kick of spice. Once cooked, it’s served with a sour cream side dip.
How To Make Mexican Chicken Chili
Ingredients
- 1 lb chicken breast fillets
- 1 tbsp olive oil
- 10 cup water
- 2 cup chicken stock
- ½ cup tomato sauce
- 1 potato, peeled and chopped
- 1 small onion, diced
- 1 cup yellow corn, frozen
- ½ carrot, sliced
- 1 celery stalk, diced
- 1 cup tomatoes, diced
- 15 oz red kidney beans, plus liquid
- ¼ cup pimento, diced, canned
- 1 jalapeno, diced
- 1 clove garlic, minced
- 1 ½ tsp chili powder
- 1 tsp cumin
- ¼ tsp salt
- 1 dash cayenne pepper
- 1 dash basil
- 1 dash oregano
For On The Side:
- sour cream
- 1 pinch Italian parsley, chopped
Instructions
-
Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
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Cook the chicken on both sides until done -- about 7-10 minutes per side. Cool the chicken until it can be handled.
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Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
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Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
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Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
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Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Nutrition
- Sugar: 6g
- :
- Calcium: 71mg
- Calories: 386kcal
- Carbohydrates: 51g
- Cholesterol: 51mg
- Fat: 8g
- Fiber: 10g
- Iron: 5mg
- Potassium: 1135mg
- Protein: 29g
- Saturated Fat: 1g
- Sodium: 501mg
- Vitamin A: 1508IU
- Vitamin C: 25mg
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