This is not your basic chili recipe! This is the best chicken chili recipe, ever. The seasoning, three kinds of beans, and tomatoes with green chiles really kick this Mexican Chili up a notch from your average classic chili recipe.
Course Main or side dish
Keyword best chicken chili recipe, chicken chili recipe, Chicken Chili Soup, mexican chili recipe
2cansdiced tomatoes with green chiles14.5 oz., undrained, such as Rotel
1packettaco seasoning1.25 oz.
3skinless boneless chicken breastscooked and shredded; or, 1 whole rotisserie chicken, shredded - amounts to about 4.5 cups total
Optional Chili Toppings
corn tortilla strips OR frito chips
shredded cheddar cheese
Heat 1 Tbsp. olive oil in a large pot over medium heat. Add 1 finely chopped white onion to the pot and sauté for about 5 minutes, until the onions soften and become translucent.
Stir in 1 (1.25 oz.) packet of taco seasoning.
Add half of a 15.5 oz can of navy beans, half a 15.5 oz can of black beans, and one whole 15.5 oz. can of northern beans to a blender and puree.
Stir pureed beans to the pot.
Add an 8 oz. can of tomato sauce, two 14.5 oz. cans of diced tomatoes with green chiles, and a 15.5 oz. can of drained whole kernel corn to the pot.
Add about 4.5 cups of shredded chicken to the pot. You can use leftover chicken such as rotisserie chicken or the meat of 3 cooked chicken breasts.
Mix in the remaining half can of navy beans and half can of black beans, then stir to combine.
Let your white bean chicken chili simmer over medium heat until fully heated through, about 15 to 20 minutes. Add juice of 1 lime and season with salt and pepper to taste.
Top with tortilla strips, shredded cheese, and sour cream to serve.
How to thicken chili:
If you find the chili is not thick enough to your liking, take about a cup of liquid from the chili. Mix it with 1 to 2 Tbsp. of a thickening agent such as flour, corn masa flour, or cornstarch. Add the mixture back to the chili and slowly mix it in to thicken the chili.