The Best Chicken Chili Recipe - Mexican Chili
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.
- 1 Tbsp. olive oil
- 1 white onion finely chopped
- 1 can navy beans 15.5 oz.
- 1 can black beans 15.5 oz., drained & rinsed
- 1 can northern beans 15.5 oz., drained & rinsed
- 1 can whole kernel corn 15.5 oz., drained
- 1 can tomato sauce 8 oz.
- 2 cans diced tomatoes with green chiles 14.5 oz., undrained, such as Rotel
- 1 packet taco seasoning 1.25 oz.
- 3 skinless boneless chicken breasts cooked 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
- sour cream
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, a 14.5 oz. can 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:
How long does chili last in the fridge?
- 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 chili.
Can you freeze chili?
- Chili will last up to 5 days in the refrigerator. Store in an airtight container.
- You can freeze chili in an airtight container. I recommend not freezing for longer than 2 months.
Calories: 243kcal | Carbohydrates: 32g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1217mg | Potassium: 1068mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1215IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 4mg