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    Home » Recipes » Dinner

    Mexican Chicken Chili

    Published: Sep 11, 2017 · Modified: Feb 16, 2023 by Candi Elm

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    Mexican Chicken Chili is the perfect meal for after work or on a fall evening. It is a great lower-carb option and has lots of herbs and flavors for a tasty comfort meal.

    Trying to find new dinner options can be a challenge and finding meals that your family will enjoy can be just as challenging. This Mexican Chicken Chili has lots of protein and is so flavorful. Just what you are looking for! If you are looking for a delicious recipe in under 30 minutes, this is it!

    Bowl of White Chili on a table with a napkin.
    Jump to:
    • Why this recipe is a favorite
    • Ingredients Needed
    • Directions
    • Frequently Asked Questions
    • Expert Tips & Notes
    • Related Recipes
    • Recipe
    • Mexican Chicken White Chili

    Why this recipe is a favorite

    Mexican Chicken White Chili is perfect for those nights when a bowl of comfort food is needed. As well as Game Day Meals or when you need an easy meal for back-to-school night dinners. It’s full of protein and delicious seasoning and spices and the best part is, your whole family will love it.

    Ingredients Needed

    Mexican White Chili Ingredients on a table.

    Directions

    Step by Step directions of Making Dinner with 4 different steps.
    1. Add oil to a large pot or dutch oven. Sautee the onions for 2-3 minutes on medium heat. Add the Garlic and Sautee for an additional minute.
    2. Add the chicken, broth, green chilis, and spices and reduce heat and simmer for several minutes.
    3. Mash half the can of White Chili Beans with a potato masher. Add all the White Chili Beans and Pinto Beans and simmer for 10 minutes to allow the chili to thicken. Add cheese and your favorite toppings.

    Frequently Asked Questions

    How can I make this in a crock pot?

    After you saute the onions and garlic you can transfer to a slow cooker and cook on low for 6 hours.

    What makes this White Chili?

    This recipe uses White Chili Beans. You can find them in the S & W brand. They are white kidney beans or cannellini beans.

    Can you freeze this recipe?

    Yes, you can freeze this recipe in a plastic GLAD container for up to two months.

    Expert Tips & Notes

    Use either a potato masher or a food processor for some of the beans to give it a creamier base. If using a food processor add a little broth to it.

    You can use either precooked chicken or rotisserie chicken.

    3 Bowls of White Chili with bowl of shredded cheese.

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    If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.

    Recipe

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    5 from 2 votes

    Mexican Chicken White Chili

    Mexican Chicken Chili is the perfect meal for after work or on a fall evening. It is a great lower-carb recipe and comfort-food meal.
    Course Dinner
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 4 servings
    Calories 429kcal
    Author Candi Elm

    Ingredients

    • 1/2 medium onion chopped
    • 2 teaspoon olive oil
    • 1 clove garlic minced
    • 1 lb cooked chicken shredded
    • 2 cups chicken broth
    • 2 oz chopped green chilis
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 3/4 teaspoon cayenne pepper
    • 1 can White Chili Beans
    • 1 can Pinto Beans
    • 1 cup Shredded Mexican Blend Cheese
    • Cilantro For Garnish
    • Jalapeno Pepper Chopped Optional
    • Sour Cream Optional
    • Avocado Optional

    Instructions

    • Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.
    • Add garlic, saute for one minute.
    • Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne. Reduce heat to low and allow to simmer.
    • Using a potato masher, mash 1/2 of can of white chili beans until it resembles a chunky paste. Add the paste and remaining can of beans and pinto beans to the pot.
    • Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help thicken it up. 
    • Top with cheese and cilantro as desired.
    • Add optional sour cream, jalapeno, and avocado

    Notes

    This is great leftover and it also freezes well. Perfect for meal prepping!
    Use either a potato masher or a food processor for some of the beans to give it a creamier base. If using a food processor add a little broth to it.

    Nutrition

    Serving: 1g | Calories: 429kcal | Carbohydrates: 22g | Protein: 48g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 1518mg | Potassium: 876mg | Fiber: 5g | Sugar: 7g | Vitamin A: 413IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 4mg
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

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    Dinner, Recipes

    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

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      Recipe Rating




    1. Amanda says

      September 15, 2018 at 1:31 pm

      5 stars
      So delicious and crazy easy to make. I am in love. It’s the perfect fall soup recipe

      Reply
    2. Stefani Hope Pollack says

      September 16, 2018 at 1:25 pm

      5 stars
      This makes me so ready for cooler weather!! I can’t wait to try it.

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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