Recipe | "Mexican Chicken Chili" by Sue Ready | WWN Rockport, Texas | Your Community Newsletter WWN Rockport, Texas | Your Community Newsletter: Recipe | "Mexican Chicken Chili" by Sue Ready

0 Recipe | "Mexican Chicken Chili" by Sue Ready

"Saute, simmer, and savor Mexican chili. It will warm up your winter meal. Pair the chili with buttermilk cornbread. Pinot Noir, Zinfandel or Rose are suggested wines or Corona or Negra Model beer. This recipe was developed for a food column Seasonal Plate. Start with 3/4 of the spice mixture and add more in depending on your taste buds. Use the rest of the drained chiles adding to your favorite cornbread mix." - Sue Ready

Chili serves 8.

  • 2 tablespoons olive oil or vegetable oil
  • 1-1/2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
  • 1 large onion, chopped (1 cup)
  • 3 celery stalks, chopped (1 cup)
  • Red and yellow sweet bell peppers, diced (1 cup) 
  • 3 medium cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 TB.chili powder
  • 1 TB. dried oregano, crushed
  • ½ tsp. crushed red pepper flakes
  • 14.5 oz. can crushed tomatoes
  • 2-14.5 oz. cans diced tomatoes-garlic, basil and oregano
  • 15 oz. can black beans, rinsed and drained
  • 16 oz. can pinto beans or dark red kidney beans, rinsed and drained 
  • 2 cups chicken broth-low sodium fat free 
  • 4 tsp. or 2 oz. from a 4 oz. can of green chiles, drained 
  • 1/2 tsp. sugar
  • 1 cup frozen corn (not thawed)


  1. Spice mixture: In a small bowl mix cumin, chili powder, oregano and crushed red pepper flakes. Set aside.
  2. In a 5-or 6-quart Dutch oven or large soup pot heat the oil over medium-high heat. Add chicken pieces and stir fry 4 to 5 minutes or until no longer pink. 
  3. Stir in chopped onions, celery, garlic and peppers. Sprinkle ¾ of the mixed spice mixture over chicken mixture and cook for 4-5 minutes.
  4. Add in chicken broth, sugar, beans, diced tomatoes, crushed tomatoes, corn and chiles. Mix well.Taste chili before adding in rest of spice mixture. 
  5. Bring chili slowly to a boil, reduce heat and simmer covered 45 minutes and chicken is cooked.
  6. To serve, ladle into soup bowls and sprinkle with assorted toppings; such as snipped fresh cilantro or parsley, sour cream, corn chips, lime wedges, shredded cheddar and/or Monterey Jack cheese, finely chopped red onion, sliced green onions and/or bottled green salsa.

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