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Mexican Chicken Chili

Yields8 ServingsCook Time1 hr 30 minsTotal Time1 hr 30 mins

Unbeatable chicken chili with lots of ingredients but simple to make. The flavor gets intensified by reducing the liquids and using fresh herbs to add a bright note.

 1 lb split chicken breast skin on, bone in
 1 1 Tablespoon olive oil
 4 cups 4 cups water or reduced sodium chicken broth
 1 tbsp tomato paste
 1 potato, peeled & chopped
 1 small white onion, diced
 1 cup frozen yellow corn
 ½ carrot, sliced
 1 celery stalk, diced
 15.50 oz can diced tomatoes
 15.50 oz can black beans
 ¼ cup diced pimentos
 1 jalapeno, seeded and diced
 ¼ cup chopped fresh parsley
 1 clove garlic, minced
 1 ½ tbsp chili powder
 1 tbsp ground cumin
 2 tsp oregano
 salt and pepper to taste
 sour cream and chopped fresh cilantro to garnish

Put the chicken in a large Dutch oven on the stove top over high heat. Add the water or broth and diced tomatoes. Bring to a light boil then turn the heat down to a low simmer and cover with a tight fitting lid. Simmer for 25-30 minutes until the chicken is cooked through, turning the chicken half way though the cooking. Remove the chicken to a cutting board and let rest till cool enough to handle.


Add the remaining ingredients to the Dutch oven and and simmer with the lid off until liquid is reduced about half, about an hour. Once it's cool enough to handle, shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.


Garnish with sour cream, fresh parsley or cilantro if desired.

Nutrition Facts

Servings 0