Best 2 Mexican Two Bean Chicken Chili Recipes

Embark on a culinary journey to the heart of Mexican cuisine with this tantalizing Two-Bean Chicken Chili recipe. This delectable dish promises an explosion of flavors, combining the richness of tender chicken, the hearty texture of two types of beans, and a symphony of spices that will awaken your taste buds. Accompany your main course with a side of fluffy Mexican rice and a refreshing Avocado Corn Salad, both of which complement the chili perfectly. And for a sweet ending, indulge in the delightful Tres Leches Cake, a classic Mexican dessert that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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. This will give your chili a more complex flavor and texture.
Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavor profiles.
Use fresh ingredients whenever possible. This will give your chili the best flavor.
Let your chili simmer for a long time. This will allow the flavors to develop and deepen.
Serve your chili with your favorite toppings. Some popular toppings include cheese, sour cream, and avocado.

Conclusion:

Mexican two-bean chicken chili is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time and freeze for later. With its simple ingredients and bold flavors, this chili is sure to be a hit with your family and friends.

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