Why You’ll Love This this Hearty Mexican Chicken & Pinto Bean Chili
This hearty chili is pure comfort food magic, combining tender chunks of chicken with creamy pinto beans in a rich, aromatic broth that’ll warm you from the inside out.
The beauty lies in its simplicity – just throw everything into one pot and let time do most of the work while your kitchen fills with those incredible cumin and oregano scents.
Plus, you get to customize each bowl with all the good stuff like melted cheese, cool sour cream, and fresh cilantro, making it feel like your own personal chili bar every single time.
Ingredients List
This chicken chili starts with simple pantry staples and fresh ingredients that come together to create something absolutely magical.
- 6 (16 ounce) cans pinto beans, drained and rinsed
- 4 (15 ounce) cans low sodium chicken broth
- 1 1/2 cups onions, chopped
- 2 lbs chicken breasts, cubed bite sized
- 3 garlic cloves, minced
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 teaspoon seasoning salt
- Fresh cilantro
- Shredded Mexican blend cheese
- Sour cream
When it comes to keeping this chili on the healthier side, you’re already winning with some smart choices built right in:
- The low sodium chicken broth keeps your salt intake in check while still delivering all that savory depth
- Pinto beans pack a serious protein and fiber punch, making this chili incredibly filling without relying heavily on meat
- Lean chicken breast gives you high-quality protein without excess fat
- Fresh garlic and herbs add tons of flavor without any sneaky calories
- You control the garnishes, so pile on the cilantro and go easy on cheese and sour cream if you’re watching portions
Step by Step Directions
Making this hearty Mexican chicken chili is straightforward and perfect for feeding a crowd or meal prepping for the week.
- Heat a little oil in a large stock pot and sauté the chopped onions and minced garlic until softened.
- Add oregano and cumin to the onion mixture and cook for 1 minute to bloom the spices and release their flavors.
- Add the drained pinto beans, low sodium chicken broth, and seasoning salt to the pot.
- Bring the mixture to a boil and let it cook for about 2 hours to develop rich flavors.
- Add the raw cubed chicken breasts directly to the boiling chili and continue cooking for at least 20 minutes until chicken is fully cooked through.
- For more tender, shredded chicken, continue cooking for up to an hour longer to allow the chicken to break down naturally.
- Taste and adjust seasoning as needed before serving.
- For an authentic Mexican touch, grind your spices fresh using a volcanic stone mortar to release maximum flavor and aroma.
- Ladle into bowls and garnish with fresh cilantro, shredded Mexican blend cheese, and sour cream.
- Serve with your favorite tortilla chips on the side if desired.
Substitutions and Variations
- Bulk it up – Diced tomatoes, corn, or even some quinoa can stretch this recipe further and add interesting textures, perfect for when unexpected dinner guests show up.
- Slow cooker version – Sauté the aromatics first, then dump everything except the garnishes into your slow cooker for 6-8 hours on low, adding raw chicken in the last 2 hours.
Additional Things to Serve With This Dish
This chili practically begs for some tasty sidekicks to make it a complete meal.
- Cornbread or corn muffins – The slightly sweet, crumbly texture is like a warm hug alongside all those savory, spiced flavors.
- Warm flour or corn tortillas – Perfect for scooping, wrapping, or just tearing off pieces to dunk right into your bowl.
- Baked sweet potato – Split one open and ladle the chili right on top for a hearty, nutrient-packed dinner that feels fancy but takes zero extra effort.
- Simple green salad – Something crisp and fresh cuts through all that richness, plus you can pretend you’re being healthy.
- Avocado slices or guacamole – Because when has adding more creamy, buttery goodness ever been a bad idea?
- Pickled jalapeños – For those brave souls who want to turn up the heat even more.
- Crushed tortilla chips – Sprinkle them right on top for that satisfying crunch, or serve a basket on the side for dunking.
Cooking Tips & Tricks (Chef’s Notes)
After making this chili countless times, I’ve picked up a few tricks that’ll save you from the mistakes I used to make.
- Don’t skip the spice-toasting step – Those 60 seconds of cooking the oregano and cumin with the onions transforms them from dusty pantry ingredients into aromatic powerhouses that’ll make your kitchen smell like heaven.
- Raw chicken goes straight into the boiling liquid – I know it sounds weird, but trust the process because the chicken stays incredibly tender when it poaches gently in all that flavorful broth.
- Taste and adjust the seasoning halfway through – Every brand of chicken broth has different sodium levels, so what tastes perfect one day might need a pinch more seasoning salt the next.
- Let it rest for 10 minutes before serving – This gives all those flavors time to mingle and settle, plus it prevents you from burning your tongue on molten chili.
- Make it a day ahead if you can – Chili is one of those magical dishes that tastes even better after sitting overnight, kind of like how leftover pizza somehow improves with time.
- Freeze individual portions in mason jars – Leave about an inch of headspace at the top, and you’ll have homemade chili ready whenever you need comfort food in a hurry.
Nutritional Facts
This hearty chili packs serious nutrition alongside its bold flavors, making it a smart choice for anyone looking to fuel their body with quality ingredients.
- High in protein – With 2 pounds of chicken breast serving 8-10 people, each bowl delivers approximately 25-30 grams of lean protein to support muscle health and keep you satisfied.
- Excellent source of fiber – Six cans of pinto beans provide roughly 12-15 grams of fiber per serving, promoting digestive health and helping stabilize blood sugar levels.
- Low in saturated fat – Using chicken breast instead of ground beef keeps the saturated fat content under 2 grams per serving.
- Rich in folate and iron – Pinto beans are nutritional powerhouses, delivering essential B vitamins and iron that support energy production and healthy blood cells.
- Antioxidant boost from spices – Cumin and oregano aren’t just flavor enhancers; they’re packed with antioxidants that help fight inflammation.
- Approximately 320-350 calories per serving – A filling, satisfying meal that won’t derail your daily calorie goals.
- Good source of potassium – The combination of beans and low-sodium broth provides heart-healthy potassium while keeping sodium levels reasonable at about 480mg per serving.
- Naturally gluten-free – Safe for those with celiac disease or gluten sensitivity when served without bread or crackers.
Fun “Did You Know?”
Ever wonder why chili tastes even better the next day? I’ll let you in on the secret—it’s all about flavor melding. When chili sits overnight, the spices penetrate deeper into the beans and chicken, creating richer taste layers.
Pinto beans weren’t originally Mexican; they’re believed to have originated in Peru over 7,000 years ago. Here’s something cool: cumin, that earthy spice in our recipe, was once used as currency in ancient times.
The longer cooking time I recommend breaks down chicken fibers, making them absorb more of those delicious oregano and garlic flavors throughout.
