Slow-Simmered Mexican Chicken Chili
Boneless chicken breasts sautéed and shredded, then simmered for hours with kidney beans, corn, tomatoes, and warm spices. The extended cooking time breaks down chicken into tender strands while flavors meld and broth reduces to a rich, darkened consistency. Finished with optional sour cream and cheddar toppings.
Ingredients
- 4 pound boneless skinless chicken breast filletschicken thighs1:1changes flavor and texture to richermore tender
adds fat and deeper flavor
Full guide → - 1 tablespoon olive oil
- 10 cup water
- 2 cup chicken stock
- ½ cup tomato sauce
- 1 potato, chopped, peeled
- 1 small onion, diced
- 1 cup corn, frozen
- ½ carrot, sliced
- 1 celery stalk, diced
- 1 cup canned diced tomatoes
- 1 can (15 ounce) kidney beans, red beans, plus liquid
- ¼ cup pimiento, diced, canned
- 2 clove garlic, minced
- 1 jalapeno, diced
- ¼ cup parsley, chopped, Italian
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- 1 dash cayenne pepper
- 1 dash basil
- 1 dash oregano
- sour cream(optional)Greek yogurt1:1reduces fat contentFull guide →
- parsley, chopped, Italian(optional)
- cheddar cheese, grated(optional)monterey jack1:1mild Mexican cheese alternativedairy-freeFull guide →
Instructions
- 1
Sauté chicken breasts in olive oil in a large pot over medium-high heat until cooked through, about 7-10 minutes per side.
- 2
Let chicken cool until easily handled, then shred by hand into bite-sized pieces and return to pot without rinsing.
- 3
Add water, chicken stock, tomato sauce, potato, onion, corn, carrot, celery, canned tomatoes, kidney beans with liquid, pimiento, garlic, jalapeno, parsley, chili powder, cumin, salt, cayenne, basil, and oregano to the pot.
- 4
Turn heat to high and bring mixture to a boil.
- 5
Reduce heat and simmer for 4-5 hours, stirring often so chicken pieces break into smaller bits.
- 6
Chili is ready when substantially reduced and darkened in color.
- 7
Serve with sour cream mixed with Italian parsley and grated cheddar cheese on the side.
Tips
Do not rinse the pot after sautéing chicken to preserve browned bits that add flavor.
The 4-5 hour simmer is key to the recipe; extended cooking allows chicken to break apart naturally into smaller pieces and flavor to develop.
Stir often during simmering so chicken pieces continue to shred into smaller bits.
Chili should reduce substantially and darken from orange to brown when done.
Good to Know
Refrigerate up to 4 days in airtight container. Freezes up to 3 months.
Prepare through simmering step up to 1 day ahead; refrigerate and reheat before serving.
Ladle into bowls and offer sour cream mixed with parsley and grated cheddar cheese on the side for toppings.
Common Mistakes
Rinse the pot after sautéing to avoid losing browned flavor bits
Skip frequent stirring to avoid uneven cooking and missed opportunity for chicken to shred naturally
Simmer less than 4 hours to avoid underdeveloped flavor and broth that remains thin and orange
Substitutions
Dairy-Free Swaps
General Alternatives
adds fat and deeper flavor
Full guide →