Tex-Mex Chicken Chili is cold-weather comfort food that will warm your heart and make you feel cozy. Indeed, it is the perfect weeknight go-to recipe for those short on time. Without a doubt, the best thing about this recipe is that it gives us time to sit down and share time with our families. Chili is one of the most requested meals at my house during the fall and winter. Of course, when my kids were little this was often the meal we ate for dinner before we went trick-or-treating on Halloween.
Tex-Mex Chicken Chili:
I don’t know what it is about chili but boy, is it good. In fact, it is one of the most requested in my house. It just so happens to be one of my husband’s and son’s favorites. Essentially Chili is the quintessential comfort food year round but especially during Fall and Winter seasons. Indeed, it is a great meal to serve your company for a Football game.
Is Tex-Mex Chicken Chili Spicy:
No, not at all. This recipe is a mild chili. Hence, if you prefer a spicier chili just add more chili powder. Season to your liking.
Variations:
This recipe is so adaptable. In fact, the recipe can be made on the stove or in the slow cooker. For example, change the beans to what you have on hand. Nevertheless, it can also be turned into a vegetarian chili by omitting the chicken and switching the chicken broth for vegetable broth. Or use homemade stock. Heck, add more beans if that is what you want. Just set it and forget it.
Not to mention, this recipe requires little work. With the exception of dicing the zucchini and shredding the chicken if using uncooked in the slow cooker. Leftover cooked chicken works well in this recipe.
Tex-Mex Chicken Chili
Ingredients:
- 2 cups diced zucchini
- 1 can (15 oz.) black beans
- 1 can (15 oz.) pinto beans
- 2 1/2 cups of cooked shredded chicken
- 1 can (15 oz.) fire-roasted tomatoes
- 1 cup Mild Picante sauce
- 2 tbsp chili powder
- 1 tsp homemade Taco Seasoning (see recipe on my blog)
- 3 cups chicken broth
- 1 tsp cumin
- 2 cups of water
Directions:
First, dice the zucchini. Secondly, place the shredded chicken and zucchini into a large pan over a 4-quart capacity. Thirdly, open the can of vegetables. Most importantly, do not drain the cans. Finally, pour the contents of the cans into the pot with the chicken. Next, add the remaining ingredients and bring them to a boil. Reduce the heat and simmer for 30 minutes. 
Lastly, ladle into soup bowls. Top with desired toppings.
Slow Cooker Directions:
First, dice the zucchini and shred the cooked chicken. Second, add two uncooked chicken breasts (or cooked shredded chicken). Add the chicken and zucchini into a slow cooker. Thirdly, open the cans of vegetables. Finally, don’t drain the cans simply pour the contents into the slow cooker with the chicken. Next, add the remaining ingredients. Turn on the slow cooker and allow it to cook for 4-8 hours. Lastly, remove the chicken breast and shred it with two forks before returning it to the slow cooker.
Suggested Topping:
Gluten-free tortilla chips, chopped onions, green onions, diced olives, radishes, cilantro, salsa, guacamole, sour cream, thinly shredded cabbage, shredded cheese, or radishes.
Mexican Chicken Chili
Equipment
Ingredients
- 2 cups diced zucchini
- 1 15 oz. can of black beans
- 1 15 oz. can of pinto beans
- 2 1/2 cups shredded chicken
- 1 15 oz fire roasted chopped tomatoes
- 1 cup Picante sauce of choice
- 2 tbsp chili powder
- 1 tbsp homemade Taco Seasoning See Recipe on my blog
- 3 cups of chicken broth homemade or store-bought
- 1 tsp cumin
- 2 cups of water
Instructions
- First, dice the zucchini. Secondly,2 cups diced zucchini
- Secondly, place the shredded chicken and zucchini into a large pan over a 4-quart capacity.2 1/2 cups shredded chicken
- Thirdly, open the cans of vegetables.
- Most importantly, do not drain the cans.
- Finally, pour the contents of the cans into the pan with the chicken.1 15 oz. can of black beans, 1 15 oz. can of pinto beans, 1 15 oz fire roasted chopped tomatoes
- Next, add the remaining ingredients and bring them to a boil.1 cup Picante sauce of choice, 2 tbsp chili powder, 1 tbsp homemade Taco Seasoning, 3 cups of chicken broth homemade or store-bought, 1 tsp cumin, 2 cups of water
- Reduce the heat and allow to simmer for 30 minutes.
- Lastly, ladle into soup bowls.
Mexican Chicken Chili Slow Cooker Directions
- First, dice the zucchini and shred the cooked chicken (or cooked shredded chicken).
- Second, add two uncooked chicken breasts.
- Thirdly, add the chicken and zucchini to a slow cooker.
- Fourthly, open the cans of vegetables.
- Finally, don't drain the cans simply pour the contents into the slow cooker with the chicken.
- Next, add the remaining ingredients.
- Turn on the slow cooker and allow it to cook for 4-8 hours.
- Lastly, remove the chicken breast and shred it with two forks before returning it to the slow cooker.
Topping or Additions Suggestions
- Gluten-free tortilla chips, chopped onions, green onions, diced olives, radishes, cilantro, salsa, guacamole, sour cream, thinly shredded cabbage, shredded cheese, or radishes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 178 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 45 mg | 15 % |
| Sodium 805 mg | 34 % |
| Potassium 439 mg | 13 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 5 g | 18 % |
| Sugars 9 g | |
| Protein 15 g | 31 % |
| Vitamin A | 15 % |
| Vitamin C | 9 % |
| Calcium | 4 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
