Go Back
–+ servings
Mexican Chili Recipe

Create a Cozy Evening with This Mexican Chili Recipe

This comforting Mexican Chili Recipe combines tender chicken, hearty beans, and spices, making it a wholesome dinner option.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1/2 onion onion Adds depth of flavor; substitute with onion powder if short on time.
  • 1 can kidney beans Provides protein; choose no-salt-added for healthier option.
  • 1 can black beans Enhances protein content; opt for no-salt-added varieties.
  • 2 pieces green chiles Introduces mild heat; use canned or fresh.
  • 1 tablespoon cumin Essential for classic chili warmth.
  • 1-2 tablespoons chili powder Adjust for desired heat level.
  • 1/4 cup taco seasoning Adds complexity; homemade blend can be used.
  • 8 oz tomato sauce Choose no-salt-added options for healthier cooking.
  • 2 cans Rotel Diced tomatoes with green chiles; plain tomatoes can be substituted.
  • 1 1/2 – 2 cups corn kernels Fresh or frozen works beautifully.
  • 3 small/medium chicken breasts Main protein source; frozen chicken can be used.
For Serving
  • cheese Shredded cheddar or queso fresco enhances creaminess and taste.
  • sour cream Adds a cooling touch; Greek yogurt can be used.
  • avocado Creamy avocado slices offer richness.

Equipment

  • slow cooker

Method
 

Cooking Steps
  1. In your slow cooker, combine all the ingredients for the Easy Slow Cooker Mexican Chicken Chili.
  2. Cover the crockpot with its lid and cook on low for 7-9 hours.
  3. After cooking, use two forks to shred the chicken directly in the crockpot.
  4. Ladle the chili into bowls and top with your favorite garnishes like cheese, sour cream, and avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Adjust heat by varying chili powder and green chiles. Leftovers can be stored for up to 3 days in the fridge or frozen for up to 6 months.

Tried this recipe?

Let us know how it was!