Mexican Chicken Chili with Black Beans

18 INGREDIENTS • 4 STEPS • 1HR 35MINS

Mexican Chicken Chili with Black Beans

Recipe

5.0

1 rating

Warm up with this hearty Mexican Chicken Chili! Tender chicken, zesty spices, and hearty Goya® Black Beans create a flavorful, satisfying meal. Perfect for a chilly night, this chili is easy to make and bursting with authentic taste. Goya® beans add a delicious heartiness you'll love.

Warm up with this hearty Mexican Chicken Chili! Tender chicken, zesty spices, and hearty Goya® Black Beans create a flavorful, satisfying meal. Perfect for a chilly night, this chili is easy to make and bursting with authentic taste. Goya® beans add a delicious heartiness you'll love.

Goya

The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

https://www.goya.com/en/

1HR 35MINS

Total Time

$1.68

Cost Per Serving

Ingredients

Servings

5

us / metric

1/2 can
(15.5 oz)

Canned Black Beans

3

White Corn Tortillas, cut into strips

2 Tbsp

Extra-Virgin Olive Oil, divided

225 g

Boneless, Skinless Chicken Thighs, cubed

1

Red Bell Pepper, chopped

1

Onion, chopped

1 Tbsp

Chili Powder

1 tsp

Jarred Minced Garlic

1 tsp

Ground Cumin

1 tsp

Adobo Seasoning

1/2 tsp

480 mL

Reduced Sodium Chicken Broth

2 cans
(8 oz)

Tomato Sauce

1/2 can
(15.5 oz)

Canned Sweet Corn, drained

1 Tbsp

1

Ripe Avocado, peeled, pitted, diced

35 g

Jalapeño Pepper Slices

1

Scallion, thinly sliced

Nutrition Per Serving

VIEW ALL

Calories

339

Fat

13.2 g

Protein

18.7 g

Carbs

39.5 g

Goya

The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

https://www.goya.com/en/

Author's Notes

Make a double batch and freeze in single-serve airtight containers for up to 3 months for delicious and hearty lunches to take to work or school.

Cooking Instructions

Hide images

step 1

Preheat oven to 400ºF (200ºC). Toss White Corn Tortillas (3) strips with 2 tsp Extra-Virgin Olive Oil (2 tsp). Scatter in even layer onto baking sheet. Bake, tossing once, for about 15 minutes or until lightly golden and crisp. Let cool completely on baking sheet.

step 2

Meanwhile, heat remaining Extra-Virgin Olive Oil (1 1/3 Tbsp) in large, heavy-bottom saucepan set over medium-high heat; cook Boneless, Skinless Chicken Thighs (225 g) for 5 to 7 minutes or until browned. Transfer to plate.

step 3

Add Red Bell Pepper (1), Onion (1), Chili Powder (1 Tbsp), Jarred Minced Garlic (1 tsp), Ground Cumin (1 tsp), Adobo Seasoning (1 tsp), and Dried Oregano (1/2 tsp). Reduce heat to medium; cook for about 10 minutes or until red pepper and onion are softened. Return chicken to pan along with any accumulated juices. Add Reduced Sodium Chicken Broth (480 mL) and Tomato Sauce (2 cans); bring to boil.

step 4

Simmer for about 30 minutes or until thickened. Add Canned Black Beans (1/2 can), Canned Sweet Corn (1/2 can), and Lemon Juice (1 Tbsp). Simmer for about 10 minutes or until heated through. Divide among 5 bowls. Garnish with Avocado (1), Jalapeño Pepper Slices (35 g), Scallion (1), and tortilla strips.

step 4 Simmer for about 30 minutes or until thickened. Add Canned Black Beans (1/2 can), Canned Sweet Corn (1/2 can), and Lemon Juice (1 Tbsp). Simmer for about 10 minutes or until heated through. Divide among 5 bowls. Garnish with Avocado (1), Jalapeño Pepper Slices (35 g), Scallion (1), and tortilla strips.

0 Saved

top