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Mexican Chicken Chili

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Ingredients

  • 1 pound of chicken breast, diced
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 cup of chicken broth
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, juiced
  • Sour cream, for serving
  • Shredded cheese, for serving
  • Tortilla chips, for serving

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Mexican Chicken Chili

Created by: Howcan Team

Ingredients

  • 1 pound of chicken breast, diced
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 cup of chicken broth
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, juiced
  • Sour cream, for serving
  • Shredded cheese, for serving
  • Tortilla chips, for serving

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced chicken breast and cook until browned, about 5 minutes.
  • Add the chopped onion, minced garlic, and diced bell pepper to the pot. Cook for another 5 minutes, until the vegetables are softened.
  • Stir in the drained and rinsed black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
  • Bring the chili to a simmer and let it cook for 20 minutes, stirring occasionally.
  • Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
  • Serve the Mexican chicken chili hot, topped with a dollop of sour cream, shredded cheese, and a side of tortilla chips.
Main CourseSoup
Mexican

Mexican Chicken Chili, a hearty and flavorful dish, has a rich history rooted in the culinary traditions of Mexico. This dish combines the bold flavors of Mexican cuisine with the comforting warmth of a classic chili. Chefs in regions like Oaxaca and Puebla have perfected their own versions, using a blend of spices, tender chicken, and a variety of beans. The best versions of this dish can be found in authentic Mexican restaurants that take pride in their traditional recipes. The key to a delicious Mexican Chicken Chili lies in the perfect balance of spices, the tenderness of the chicken, and the quality of the beans. Whether it's served with a side of rice or topped with creamy avocado, this dish is a true crowd-pleaser.

45 min

|

6

|

350 calories

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced chicken breast and cook until browned, about 5 minutes.
  • Add the chopped onion, minced garlic, and diced bell pepper to the pot. Cook for another 5 minutes, until the vegetables are softened.
  • Stir in the drained and rinsed black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
  • Bring the chili to a simmer and let it cook for 20 minutes, stirring occasionally.
  • Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
  • Serve the Mexican chicken chili hot, topped with a dollop of sour cream, shredded cheese, and a side of tortilla chips.
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