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Mexican Chicken Chili

Mexican Chicken Chili
  • Prep 10 min
  • Total 7 hr 10 min
  • Ingredients 11
  • Servings 8
Looking for a Mexican dinner? Then check out this chicken and beans chili made with tomatoes and Old El Paso™ enchilada sauce - served with corn chips.

Ingredients

  • 1 3/4 lb boneless skinless chicken thighs
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium stalks celery, sliced (3/4 cup)
  • 2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
  • 2 cans (15 to 16 oz each) pinto beans, undrained
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh cilantro, if desired
  • Scoop-shaped corn chips, if desired

Directions

  • 1
    Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except sour cream, cilantro and corn chips.
  • 2
    Cover; cook on Low heat setting 7 to 8 hours.
  • 3
    Stir mixture to break up chicken. Garnish each serving with sour cream and cilantro. Serve with corn chips.

Expert Tips

  • In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
690mg
29%
Potassium
740mg
21%
Total Carbohydrate
39g
13%
Dietary Fiber
11g
44%
Sugars
7g
Protein
31g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Looking for a Mexican dinner? Then check out this chicken and beans chili made with tomatoes and Old El Paso™ enchilada sauce - served with corn chips.
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