Mexican Two Bean Chicken Chili

Mexican Two Bean Chicken Chili created by AmandaMcMom

This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Put all ingredients in a stock pot.
  • Bring to a boil, lower heat and simmer for 30 minutes.
  • Serve with cheddar cheese, sour cream, and tortilla chips.
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RECIPE MADE WITH LOVE BY

@KelBel
Contributor
@KelBel
Contributor
"This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished."

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  1. erinmhenning
    I got this recipe from a Pampered Chef consultant before I became one myself. It's a very delicous recipe. I don't reccomend making it in a crockpot, it's not really supposed to be a thick chili, more like a soup. I top my bowls with sour cream and colbyjack cheese and serve with tortilla chips.
  2. AmandaMcMom
    Mexican Two Bean Chicken Chili Created by AmandaMcMom
  3. AmandaMcMom
    Really Yummy! I shredded the Zucchini, and added an onion, didnt add chili powder because I used hot salsa. I cooked it in my crock pot for that all day simmer, it was very watery, so I added some Corn meal and it was perfect! Great recipe!
  4. slickchick
    Great flavor. So Easy to throw together. Put crushed tortilla chips in the chili and loved the flavor. Thanks for a tasty recipe KelBel.
  5. KP in Canada
    Loved it, loved it, loved it!!!! I didn't have any regular chili powder, so I used about 3/4 tb. of chipotle chili powder instead. Also, to cut back on the sodium, I used strained tomatoes instead of tomato sauce, low sodium broth, and low sodium corn. Otherwise, I followed the recipe to a tee and have declared it my new favourite soup.
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