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  1. If using canned beans, rinse and drain. Take 1 ½ cups of the beans and mash them until they are a chunky consistency. Set aside.
  2. In a Dutch oven, heat vegetable oil to medium-high heat. Add chiles and onion and cook 3-4 minutes. Add garlic and cook an additional 1-2 minutes, or until soft. Add Hill Country Chile Powder and mix well, cook an additional minute. Add chicken stock and lime juice and bring to a simmer. Add beans, corn and simmer for 20 minutes. Add chicken, salt and pepper to taste. Simmer for 1-2 minutes, or until the chicken is heated through. Remove from heat.
  3. Garnish with cilantro, limes and sour cream and serve.

4-6 servings



Mexican Chicken Chili

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