Couldn’t Be Easier Mexican Two Bean Chicken Chili
Mexican Two Bean Chicken Chili is an incredibly quick and easy meal with amazing flavor that your whole family will love.
Chicken Chili – An Old Family Recipe
This chicken chili is a recipe that I used to make all the time when my kids were young. It was a go-to when I needed an easy meal for casual entertaining.
But, for some reason, I totally forgot about the recipe and stopped making it. Then, a few years back, my daughter, Kelly asked me to make my chicken chili and I had NO idea what recipe she was talking about.
I asked was it this? No. Was it this? No. I was completely stumped until I started going through some old cookbooks.
As I was looking through a Pampered Chef cookbook, it jumped right off the page at me! Mexican Two Bean Chicken Chili! Could this be the one?
A couple of days later, I was with my other daughter, Nicole, and I was telling her about the recipe. She immediately knew, yeah mom, that’s your chicken chili. Mystery solved!
A Quick and Easy Chicken Chili Recipe
I’m so glad I rediscovered this chicken chili and have put it back on my meal rotation. It is incredibly easy to make and has such great flavor.
What makes this chili so easy is that there’s very little prep work involved. The only ingredients that need chopping are the zucchini and garlic.
After quickly sautéing those two ingredients, all you need to do is add the rest of the ingredients and stir it all together. Then, let it simmer for a short time to let the flavors develop.
A rotisserie chicken also makes this easy. And, if you look for pre-shredded rotisserie chicken at the grocery store, it’s even easier.
Also, using a jar of salsa adds a lot of flavor with no extra work. I use mild salsa in my chili, but if you like more heat, go ahead and use medium or hot salsa.
More Excellent Chili Recipes
- 30 Minute White Chicken Chili
- Easy Two Bean Beef Chili
- Beef and Veggie Chili
- Black Eyed Pea Chili
- Oktoberfest Chili
Couldn't Be Easier Mexican Two Bean Chicken Chili
Mexican Two Bean Chicken Chili is an incredibly quick and easy meal with amazing flavor that your whole family will love.
Ingredients
- 1 tbsp olive oil
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 (16 oz) jar salsa
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chicken stock
- 3 cups cooked chicken, shredded
- l cup frozen corn, thawed
- 1/4 cup cilantro, chopped
- your favorite chili toppings, avocado, cilantro leaves, lime wedges, sour cream, tortilla chips, etc.
Instructions
- Heat olive oil in a 5 quart pot over medium heat.
- Add zucchini and sauté a few minutes until zucchini is starting to brown.
- Add garlic and sauté for 30 seconds more.
- Stir in tomato sauce, salsa, chili powder, cumin, salt and pepper.
- Stir in remaining ingredients.
- Bring chili to a boil, reduce heat, cover and simmer for 20-30 minutes.
- Serve with your favorite toppings.
Notes
- This recipe was adapted from Pampered Chef Celebrate!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 391Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 65mgSodium: 1127mgCarbohydrates: 31gFiber: 6gSugar: 5gProtein: 26g
I love that you put zucchini in this soup! I am a big fan of Mexican flavored soups, too. Yum!
So perfect for a cold, rainy, snowy, fall, winter day! Lol Thanks so much for sharing at Church Supper! Have a blessed week 🙂
This looks like a perfect soup! YUM!! I need to make this this winter!
This chicken chili rocks!!! Thanks for sharing Lisa!! 🙂
Lisa,
This is a wonderful Soup that we will really enjoy. I just love the flavor combination for this recipe! Thank you so much for sharing with Full Plate Thursday and have a great week end.
Come Back Soon!
Miz Helen
oh this looks delicious, I love all the flavors. i think I am going to make it today for the start of lent, I will be leaving the chicken out of it. yummy.
thanks for sharing on Newlyweds recipe linky!
I bet it will be delicious without the chicken, Jenna! Maybe add an extra can of beans?
Love the zucchini in this one! I make a veggie chili that has zucchini in it. It’s so good!
WOW! This looks so much better and savory than my White Chicken Chili, I really have to try this, thanks for sharing 🙂 Please come to my Fiesta – Cinco de Mayo linky party. I’d love to have you enter all your delicious Mexican/Tex Mex recipes! Hope to see you there! http://isavortheweekend.blogspot.com/2012/04/fiesta-cinco-de-mayo-linky-party.html
“adapted” from Pampered Chef. The only difference is a little added cilantro. Hmmm