Delicious chicken, two types of beans, and heaps of smoky and spicy flavors make this 20-minute Mexican Chicken Chili a low-carb favorite in our house!
I like to think that I'm honoring my grandparents by the food I make, even this Mexican Chicken Chili. I talk about my maternal grandparents a lot here, for good reason. I loved the life that they lived, and I loved how they ate. They were farmers in rural central Missouri, and were both alive during the Depression. Partially because of this, and partially out of necessity, they were incredibly self-reliant. They kept a garden, my Grandma freezing and canning much of the produce. They kept chickens for eggs, and eventually, for dinner!
They worked hard, and they ate well. My Grandma fried her chicken in lard. Every morning, they ate bacon and eggs. Their cookies were made with shortening. They had vegetables and fruits aplenty, and plenty of healthy, natural fats. They led active lives, and they didn't sweat their diets.
My grandparents wouldn't have eaten this Mexican Chicken Soup, just because the flavor profile was foreign to them, but I like to think they'd appreciate it's heartiness!
Since I was exposed to their lifestyle, I really don't follow current trends for dieting. I mostly eat what tastes good to me, but have to remember that an active lifestyle goes hand in hand with eating hearty, whole foods. Soups like this Mexican Chicken Chili don't feel like a compromise to me. It's high protein, easy to make, and so very comforting! Oh, and it's very healthy and low calorie!
I like to top this Mexican Chicken Chili with freshly chopped cilantro and jalapenos. I eat it by itself, or scoop it up with white corn tortilla chips. SO yummy and keeps for several days in the fridge!
Consider making this Mexican Chicken Chili for your family! It's easy, protein rich (chicken AND two types of beans), and makes for a very healthy, low carb dinner!
- 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 ½ 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
- 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.
- Add garlic, saute for one minute.
- Add chicken, chicken broth, green chilies, cumin, oregano and cayenne. Reduce heat to low and allow to simmer.
- 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 can of beans to the pot.
- Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help thicken the soup.
- Top with cheese, jalapenos and cilantro as desired.
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