One Pot Tex Mex Chicken Chili Recipe
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.
- 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
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!
*Refrigerate the leftovers in an air tight container for up to 5-7 days.
*The chili toppings are not included in the nutritional information.
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