One Pot Tex Mex Chicken Chili Recipe is a one pot meal that makes dinner a breeze. If you love classic chili, your family will love this Tex Mex twist.

2 bowls of this Tex Mex Chicken Chili with tortilla chips next to them and 2 spoons

One Pot Tex Mex Chicken Chili Recipe

This chili is delicious. This has a similar taste to a traditional chili, but with chicken instead of ground beef or turkey.

It is pretty simple to make. So, next time the temperature drops a couple degrees, give this chili a try. You will not be disappointed. Enjoy!

We love chili around here and it is so comforting on a cold day. This One pot tex mex chicken chili recipe is one of our favorites.

It is the perfect recipe to try when you want something different.

A white bowl of this tex mex chicken chili topped with sour cream, shredded cheese and green onions

Let’s get started with this one pot recipe!

The tender chicken and tomatoes, beans, corn and more make an awesome meal! It is perfect to feed a crowd or for a simple family dinner at home.

Ingredients to make this Tex Mex Chicken Chili Recipe, Chicken, Beans, Corn, Tomatoes, Garlic, tomato sauce, olive oil, chili powder and salt and pepper

Ingredients for One Pot Tex Mex Chicken Chili:

  • Chicken Breasts
  • olive oil
  • minced garlic
  • salt and pepper
  • pinto beans
  • diced tomatoes with green chiles
  • tomato sauce
  • corn
  • chili powder
  • chicken broth
  • optional toppings- cheese, sour cream, and tortilla strips

How to make One Pot Tex Mex Chicken Chili Recipe:

  • In a large stock pot or dutch oven, add the chicken and cook chicken over medium high heat in one tablespoon of oil. Season lightly with minced garlic, salt and pepper.
The chicken being browned in a large stock pot.
  • Depending on the size of your cubed chicken, it may take 5-10 minutes to cook your chicken. It is ok if the chicken is still slightly pink on the inside as it will continue to cook with your chili
  • When your chicken is done, pour in beans, tomatoes, tomato sauce, corn, and chili seasoning. Stirring until well combined.
The tomato sauce and corn being added to the browned chicken in the stock pot.
The pinto beans (rinsed and drained) being added to a large stock pot with the other ingredients
The seasonings being added to the large stock pot
  • Simmer (with the lid on) for 15-20 minutes or until all ingredients are heated through.

Note. Mix things up and try adding sweet potatoes to this chili recipe.

What to serve with Tex Mex Chili

  • sour cream
  • shredded cheese
  • cilantro
  • crushed tortilla chips
  • corn chips
  • crackers
  • green onion
  • hot sauce
  • cheddar cheese

Check out more ideas on What to Serve with Chili.

2 bowls of this Tex Mex Chicken Chili with tortilla chips next to them and 2 spoons

How to Store:

Refrigerate the leftovers in an air tight container for up to 4-5 days. You can easily reheat the leftovers on the stove top or in the microwave. You may need to add a bit more chicken broth or water when reheating as the chili will thicken as it cools.

How to Freeze:

You can also freeze the leftovers in a freezer safe container or bag for up to 3 months. To reheat, defrost out the leftovers and reheat on the stove top.

Go to Can You Freeze Chili for more tips.

A bowls of this Tex Mex Chicken Chili with the toppings mixed into the chili with a spoon

Can you make this recipe in a crock pot?

Yes, you can easily make this recipe in a slow cooker as well. Place all the ingredients in a crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.

I have been using an Instant Pot Aura Crock Pot lately and I’m loving it but any crock pot would work for this chili recipe.

A bowl of tex mex chicken chili topped with sour cream, shredded cheese and diced green onions

Variation Ideas:

  • For the chicken, you can easily use chicken thighs if you prefer or lean ground beef browned would be great in this recipe as well.
  • For the Beans, I used pinto beans but you can easily use your favorite type instead. Black beans or Kidney Beans would be great in this chili recipe. Just make sure that you rinse and drain the beans before adding them to the pot.
  • For the diced tomatoes with green chiles, this does add a little spice to this recipe. If you are sensitive to spice, I recommend using a regular can of diced tomatoes instead.
  • For the minced garlic, you can use a small amount of garlic powder or garlic salt if you don’t have minced garlic on hand.
  • For the vegetables, you can easily add in your favorite veggies into this chicken chili. Add in diced onions. Sauté the onion, garlic with any other vegetables you want to add this this easy one pot recipe.

Print this One pot tex mex chicken chili recipe below:

One Pot Tex Mex Chicken Chili Recipe

5 from 5 votes
One Pot Tex Mex Chicken Chili Recipe is a one pot meal that makes dinner a breeze. If you love classic chili, your family will love this Tex Mex twist.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6
Cuisine American
Course Main Course
Calories 161
Author Eating on a Dime

Ingredients

  • 3 boneless skinless chicken breasts cubed
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cans pinto beans (15 oz each drained)
  • 1 can diced tomatoes with green chiles (10 oz)
  • 1 can Tomato sauce (15 oz)
  • 1 cup frozen corn
  • 1 Tbsp chili powder
  • 2 cups chicken broth
  • optional toppings- cheese, sour cream, and tortilla strips

Instructions

  • In a large stock pot or dutch oven, cook cubed chicken over medium heat in one tablespoon of oil. Season lightly with minced garlic, salt and pepper.
  • Depending on the size of your cubed chicken, it may take 5-10 minutes to cook your chicken. It is ok if the chicken is still slightly pink on the inside as it will continue to cook with your chili.
  • When your chicken is done, pour in beans, tomatoes, tomato sauce, corn, chicken broth and chili powder. Stirring until well combined.
  • Simmer (with the lid on) for 15-20 minutes or until all ingredients are heated through.
  • Serve warm with your favorite toppings and enjoy!

Recipe Notes

*Refrigerate the leftovers in an air tight container for up to 5-7 days. 
*The chili toppings are not included in the nutritional information.  

Nutrition Facts

Calories 161kcal, Carbohydrates 17g, Protein 16g, Fat 5g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 1g, Cholesterol 36mg, Sodium 1364mg, Potassium 890mg, Fiber 4g, Sugar 7g, Vitamin A 988IU, Vitamin C 23mg, Calcium 52mg, Iron 3mg

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  1. Can you give the amount of chicken by weight? Also, what sizes are the canned items? Canned beans and tomato sauce can be purchased in multiple sizes. Thanks.

  2. It’s approximately 2.5-3 pounds of chicken and the canned items are 10 oz cans for the tomato items and 16 oz cans on the beans. Thank you.