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 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. They 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, 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 soup with freshly chopped cilantro and jalepenos. 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!