This Mexican Chicken Chili Recipe is super easy. It’s loaded with kidney beans, diced tomatoes, and a ton of great flavor. One of my favorite Chili recipes.
Top with some extra chili powder and green chilis to give it a spicier taste and you’ll love that you can alter the spice and heat of your very own bowl.
Even though this chili recipe is geared to be weight watchers friendly, my boys love to gobble it up every time I make it. The chunks of chicken are hearty and the rest of the ingredients add a wonderful flavor and taste as well.
2. Reduce the heat, cover the pot, and simmer gently until the chicken is cooked through, about 12 minutes.3. Drain the chicken, reserving the cooking liquid.
8. Stir in the chili powder, cumin, brown sugar, cocoa powder, oregano, and coriander and cook until the spices are fragrant, about 1 minute.9. Add the tomatoes, beer, salt, and 3 1/2 cups of the reserved cooking liquid.
10. Bring to a simmer; reduce the heat to medium low, cover, and cook, stirring occasionally, 1 hour.11. Add the beans. Simmer, uncovered, until the chili thickens, about 30 minutes.12. Add the shredded chicken and simmer until heated through.