EASY MEXICAN CHICKEN CHILI

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Easy Mexican Chicken Chili image

It doesn't get any easier than this folks! Throw everything in one pot and let it heat up - soooo yummy! Pretty healthy too unless you add sour cream, cheese, and salt on top like I do. :-) We usually double or triple my recipe b/c this is a favorite! The proportions are easy to multiply too. This is also a great "base recipe"...

Provided by Kimberly Kolligs

Categories     Bean Soups

Time 20m

Number Of Ingredients 15

2 Tbsp butter
1/4 c chopped onion
1 Tbsp flour
1/2 tsp salt and pepper
1 c chicken broth (sometimes i add more at the end to make it soupier)
1 rotisserie chicken, precooked, deboned
1/2-1 Tbsp southwest seasoning mix (amount depends on how much heat you want))
1 can(s) black beans, drained and rinsed (15 oz)
3 Tbsp canned chopped green chilies
1 c frozen corn
OPTIONAL
(topping) shredded cheese, like pepper jack cheese
(topping) thick and chunky salsa
(topping) sour cream
(topping) chopped avocado

Steps:

  • 1. Melt butter over medium heat. Add onion and cook until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in chicken broth, until thickened. Stir in chicken, beans, green chiles, and corn. Simmer about 5 minutes until heated through.
  • 2. Top with cheese and salsa. Enjoy! PS. This is not an exact science; more or less of pretty much anything can be used. Make it your own!

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