I always forget how amazing chili can be prepared with shredded chicken. After being inspired by David Lieberman’s recipe, I was on a mission to create my own healthy Mexican Chicken Chili Recipe that was easy to prepare and full of flavor.
When it comes to soups and stews, the fewer the ingredients the better. I don’t have a ton of time to prep or cook during the weekday. Using prepared roasted chicken from Whole Foods is a huge time saver without sacrificing quality or taste.
When time is on my side, I’ll bake chicken breasts and shred (see rub and instructions below). If you’re in a hurry always go for the prepared chicken!
The real secret to Mexican Chicken Chili?? Fire roasted tomatoes, green chilis and dropping in the squeezed limes and simmering.
This has become one of our all time favorite chicken chili recipes.
- 3 large boneless, skinless chicken breasts
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- salt and pepper, to taste
- 1- 2 tablespoon olive oil
- {Substitute prepared whole roasted chicken | 3-4 cups shredded}
- 4 tablespoons olive oil
- 1 medium onion, diced
- 4 large cloves garlic, diced
- 1 tablespoon dried oregano
- 2 teaspoon dried cumin
- 1 tablespoon chili powder
- 1 (14-ounce) can diced organic fire roasted tomatoes with juice
- 1 (11 -ounce) can Mexican Green tomatoes with juice
- 1 small can mild diced green chilis
- 1 (14 ounce) can organic white kidney beans (rinsed and drained)
- 1 (14 ounce) can red kidney beans (rinsed and drained)
- 1 lime
- 3 to 4 cups chicken stock
- Fresh cilantro, sour cream, shredded cheese for garnish.
- Serve with Siete grain-free tortilla chips or Plantain chips!
- Preheat oven to 375 degrees.
- Place chicken on a baking sheet. Add dry spices to chicken on both sides like a rub then pour on olive oil.
- Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two forks to shred the chicken.
- While your chicken is baking, get your soup ready.
- SAVE TIME: Substitute a prepared roasted chicken from the grocer. Shred entire chicken to get 3-4 cups.
- Heat 4 tablespoons of olive oil in a large dutch oven pot over medium-high heat, add onion and minced garlic. Sweat until soft and translucent.
- Add dry spices and cook for 1 to 2 minutes until fragrant and aromatic.
- Add tomatoes and chilis with all liquid from can. (I cut the green tomatoes in fourths to make smaller)
- Add beans, chicken and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, add the juiced halves into the pot. Let cook 5 mins longer.
- Serve with white rice or cauliflower rice and omit beans for Paleo | Whole 30 version.
Have you ever made chicken chili?
Pair with Easy Paleo Cauliflower Rice!
More Healthy Chili & Soup Recipes:
Game Day Chili | Paleo Super Bowl Chili
What more awesome recipes? Visit my What’s for Dinner board on Pinterest.
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This recipe looks delicious! I love mexican chili! Thanks for sharing, can’t wait to try it.