Mexican Chicken Chili

  • Prep Time : 20m
  • Cook Time : 5:00 h
  • Ready In : 5:20 h

Unbeatable chicken chili. Low on the cooking skill factor but the waiting is very difficult. The trick to this recipe is a long cooking time. This makes a huge pot full of chili, but it freezes well so you can have left overs for months if you want.


  • 1 pound chicken breast fillets (4 fillets)
  • 1 Tablespoon olive oil
  • 10 cups water
  • 2 cups chicken stock
  • ½ cup tomato sauce
  • 1 potato, peeled & chopped
  • 1 small onion, diced
  • 1 cup frozen yellow corn
  • ½ carrot, sliced
  • 1 celery stalk, diced
  • 1 cup canned diced tomatoes
  • 1 (15.5 ounce) can red kidney beans, plus liquid
  • ¼ cup diced canned pimento
  • 1 jalapeno, diced
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • dash cayenne pepper
  • dash basil
  • dash oregano
  • sour cream (optional)


Step 1

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side.

Step 2

Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

Step 3

Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.

Step 4

Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

Step 5

Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Step 6

This recipe freezes well so place any remaining soup in Tupperware and freeze for a future date. I don't even defrost it. I just put it in a pot on the stove on medium and wait for it to get bubbly again about an hour.

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