Best 2 Mexican Two Bean Chicken Chili Recipes

Mexican Two Bean Chicken Chili is a hearty and flavorful dish that is perfect for a cold winter day. This classic recipe combines the bold flavors of Mexican spices, juicy chicken, and two types of beans for a satisfying and nutritious meal. With its simple ingredients and easy-to-follow instructions, it's a great option for a quick and easy dinner.

Here are our top 2 tried and tested recipes!

MEXICAN TWO BEAN CHICKEN CHILI

Mexican Two Bean Chicken Chili image

This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished.

Provided by KelBel

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium zucchini, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) can whole kernel corn, drained
2 (14 ounce) cans chicken broth
1 (16 ounce) jar thick & chunky salsa
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
3 cups cooked chicken breasts, shredded

Steps:

Put all ingredients in a stock pot.
Bring to a boil, lower heat and simmer for 30 minutes.
Serve with cheddar cheese, sour cream, and tortilla chips.

Nutrition Facts : Calories 404.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 58.8, Sodium 1293.1, Carbohydrate 47.6, Fiber 14.2, Sugar 6.5, Protein 38.1

MEXICAN TWO BEAN CHICKEN CHILI

Mexican Two Bean Chicken Chili image

This is so easy and fun to add new items to.

Provided by Terry Alford

Categories Bean Soups

Time 1h15m

Number Of Ingredients 13

Ingredients

1 medium zucchini, chopped & set aside
1 can(s) 15 oz black beans, drained and washed
1 can(s) 15 oz pinto beans, drained and washed
2 can(s) 14 1/2 oz chicken broth
1 c frozen corn
1 jar(s) 16 oz salsa
1 can(s) 8 oz tomato sauce ( i double this in mine)
3 c shredded cooked chicken
1 tsp garlic salt
2 tsp chili powder
1 tsp ground cumin
1 tsp cilantro, dried
1 c shredded sharp cheese

Steps:

1. Dump everything in a large dutch oven pan. Bring to a boil and reduce to simmer for 30 min. (1 hour if placed in the oven on 375)
2. The 4 hour option on in a crock pot works well, but add zucchini at the half way mark.
3. Other options, I have added roasted red peppers and this was great! For more heat I have added pepper flakes.

Tips:

Use a variety of beans. The combination of black beans and pinto beans provides a hearty and flavorful chili. However, you can use any combination of beans that you like. Some other good options include kidney beans, white beans, and chickpeas.
Don't be afraid to experiment with spices. The spices in this recipe can be adjusted to taste. If you like your chili hot, add more chili powder or cayenne pepper. If you prefer a milder chili, reduce the amount of spices.
Let the chili simmer for a while. The longer the chili simmers, the more flavorful it will be. Simmer it for at least 30 minutes, but even better if you can simmer it for an hour or more.
Serve the chili with your favorite toppings. Some popular toppings include sour cream, shredded cheese, avocado, and chopped cilantro.

Conclusion:

This two-bean chicken chili is a hearty, flavorful, and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious chili that the whole family will enjoy.

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