Sunday, January 10, 2016

Tex Mex Chicken Chili

This year for Christmas I made my annual trek to Houston to visit my dad's side of the family. It's always a crazy time visiting them since there's so many people to see and not much time. There's never enough time to spend with everyone.

The little time that I was able to spend with them was spent reminiscing about memories and catching up on each other's lives. I let them all know about my plans for my blog and how I'm going to be doing a lot more cooking and baking in the new year. My goal is to test out gluten free versions of recipes that I find on Pinterest, old family recipes, or other things that look good. My Grandma was a great resource as she has tons of recipes. She pulled out her three ring binder that was loaded with newspaper and magazine clippings of recipes that she had been collecting over the year. Her binder was all neat and organized. It made my inner OCD leaped with joy.

One of the recipes that she had tried was this Tex Mex Chicken Chili and she had plenty of good things to say about it. I'm not sure where she originally got the recipe from, but I'm glad I got my hands on it as it was easy to make and tasty!

Affiliate Disclosure - In order to keep my blog free for everyone, this post contains sponsored links from Amazon.

  • 2 small zucchinis cubed
  • 1 can of black beans (15 oz.)
  • 1 can of pinto beans (15 oz.)
  • 1 can of whole kernel corn (8 oz.)
  • 2 cups chicken broth (I use Better than Bouillon)*
  • 1 jar of salsa (I use Sadie's Not as Hot salsa)
  • 1 can of tomato sauce (8 oz.)
  • 3 cups shredded chicken**
  • 1 garlic clove (pressed)
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • Optional toppings: sour cream/plain Greek yogurt, cilantro, cheese, avocado etc.
*If you are using the Better than Bouillon, you will need to heat up 2 cups of water (I use a kettle) and put 2 tsp. of the bouillon paste and mix thoroughly until it dissolves.
**I bought a rotisserie chicken and shredded it myself. These are my go-to for chicken salads or anything that requires shredded chicken. SO EASY to deal with. Plus I'm lazy, so this is easy for me. Freeze any leftovers in a ziplock bag for another chicken inspired meal.
***Vegetarian option - sub out the chicken broth for vegetable broth and leave out the chicken.


Throw everything into the pot. Haha. Just kidding. It's simple, but I'll walk you through it.
  1. Open and drain the beans & corn. I usually rinse my beans so they don't have the weird liquid on them from the can. 
  2. While the beans and corn are draining, rinse and wash the zucchini. Cut them into chunky quarters. Set aside.
  3. Here comes the fun part...dumping the ingredients into the pot. Pour in the chicken broth, tomato sauce, and salsa. Then add the beans, corn, chicken, and zucchini. Finally add the garlic, chili powder, and ground cumin.
  4. Mix all of the ingredients until the spices have dissolved.
  5. Set the kitchen timer for 30 minutes to simmer and let the flavors mix and mingle.
  6. Once the timer goes off, you may serve the chili in bowls and top with garnishments. I put half an avocado on mine and it made it perfect.
  7. Makes approximately 6 servings.
The chili will keep in the fridge for up to a week and can easily be frozen as it makes a lot. Being a single gal, I will freeze half of what I make to enjoy at a later time when I'm feeling too lazy to cook.

 Additional Thoughts...

I will definitely be making this recipe again as it was easy to make, I only had to use one pot, and did I mention that it was extremely easy to make? Oh yea...I did. Anyways, I can't take full credit for the recipe as it was not my own, however, my Grandma and I have no idea where it came from. If you know, let me know so I can give credit where due.

If you try it out, let me know how you like it or if you modified the recipe.

Next post will be all about the sweet treats...modified to fit into everyone's New Year's resolutions of course. ;) Until next time!