Low Carb Mexican Chicken Chili

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


Delicious chicken, two types of beans, and heaps of smoky and spicy flavors make this 20-minute Mexican Chicken Soup a low-carb favorite in our house!


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 pound rotisserie chicken, shredded
  • 4 cups chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 and 1/2 teaspoons cayenne pepper
  • 2 cans great northern beans, drained, divided
  • 1 can pinto beans, drained
  • 1 cup shredded Mexican blend cheese
  • 1 chopped jalapeno pepper, optional
  • Cilantro, for garnish


  1. Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.
  2. Add garlic, saute for one minute.
  3. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne. Reduce heat to low and allow to simmer.
  4. Using a food processor or a potato masher, mash one can of great northern beans until it resembles a chunky paste. Add the paste and remaining two cans of beans to the pot.
  5. Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help
  6. Top with cheese, jalapenos and cilantro as desired.


  • Serving Size: 10