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You are here: Home / Food / Crock Pot Mexican Chicken Chili

by Stacy  21 Comments

Crock Pot Mexican Chicken Chili

It’s Fix and Forget Friday! Woohoo! Joining us today is Jami from The Young Wife’s Guide. Take it away, Jami!

I love soup. Soup of any kind. I could eat it for lunch and dinner everyday and never get sick of it. Okay, maybe eventually, but it hasn’t happened yet.
Soup is perfect for any time of the year, and is a great meal that takes only seconds to prepare once it’s already made. We love having soup for lunches in our house. It’s the perfect meal to make ahead, freeze, and then stick in the crockpot when you are ready to make it.
In my house we do freezer cooking, which means taking one long day and making all our meals for the month. I make 2-3 batches of this soup on that day, which gives me soup all month long. 
To put this recipe in the freezer, simply dump all ingredients into a freezer bag or container. When you are ready to eat it, thaw, and put into your crock pot for 8 hours. Quick, delicious, and healthy!

Mexican Chicken Chili

  • 1 shredded rotisserie chicken or 3 cups shredded chicken breasts
  • 2 cups black beans
  • 2 cups pinto beans
  • 1 cup frozen corn
  • 3-4 chopped zucchini (I LOVE zucchini so I put a ton in)
  • 5 cups chicken broth
  • 2 cups chunky salsa (mild or hot depending on taste)
  • 1 8oz can tomato sauce
  1. Combine in the crock pot and cook for 7-8 hours on low.
Jami is first and foremost a follower of Christ. She tries to live out her faith each day in a way that brings glory and honor to God. She is the proud wife of Jason – her support and a strong man of God. She has a heart for Homemaking, Hospitality, God, and encouraging young women to live out Biblical Womanhood. You can find her blog at The Young Wife’s Guide.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Christine says

    November 14, 2016 at 5:21 pm

    Are the beans dry or canned? Just wondering if I use canned if I need to cook it as long….

    Reply
    • Stacy says

      November 15, 2016 at 6:43 am

      They are already cooked beans.

      Reply
  2. Kim says

    September 28, 2015 at 1:26 pm

    If you use canned beans are you supposed to drain and rinse? Or use the liquid also??

    Reply
    • Stacy says

      September 28, 2015 at 2:27 pm

      Yes, you will probably want to do that – otherwise the soup might be too soupy. 🙂

      Reply
  3. MaryC says

    February 8, 2014 at 9:42 pm

    If you use the dried beans, do you soak them first and for how long. Can you then freeze them before cooking? Thanks.

    Reply
    • Stacy says

      February 10, 2014 at 4:30 pm

      I’ve never frozen beans before cooking – but I do freeze them after all the time. I soak beans for about 8 hours.

      Reply
  4. April @ The 21st Century Housewife says

    May 21, 2012 at 8:20 am

    This sounds so good, and I love all the wonderful healthy ingredients it contains! Your Crock Pot Mexican chili chicken is definitely comfort food, that is for sure!

    Reply
    • Stacy says

      May 21, 2012 at 3:27 pm

      Amen to that!

      Reply
  5. Debbie @ Easy Natural Food says

    May 17, 2012 at 2:02 pm

    I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!

    Reply
    • Stacy says

      May 17, 2012 at 2:19 pm

      WOW! I’m very honored. Thank you, Debbie! 🙂

      Reply
  6. Debbie @ Easy Natural Food says

    May 16, 2012 at 1:59 pm

    Yummy! This looks soooo tasty! Definitely going to have to give this a go! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    Reply
    • Stacy says

      May 16, 2012 at 3:07 pm

      I’ll be there. 🙂

      Reply
  7. Anne @ Quick and Easy Cheap and Healthy says

    May 12, 2012 at 9:05 pm

    Yummy! This sounds delicious. My boys and I would enjoy it 🙂

    Reply
    • Stacy says

      May 13, 2012 at 6:51 am

      Me too!

      Reply
  8. Desirae says

    May 12, 2012 at 9:47 am

    is there any way to make this if you don’t have a crockpot? could you simmer it in a pot for a long time?

    Reply
    • Stacy says

      May 12, 2012 at 10:03 am

      Sure! With soup, crock pot recipes are easy to convert. 🙂 I would just simmer on the stove until the flavors were well blended.

      Reply
  9. Katie says

    May 11, 2012 at 1:32 pm

    Do you have any ideas on how to make this vegetarian? I know I can replace the chicken broth with vegetable broth, but I’m not sure about the chicken.

    Reply
    • Stacy says

      May 11, 2012 at 4:04 pm

      Katie, I would think you could add extra beans. 🙂

      Reply
    • Jami Leigh says

      May 11, 2012 at 4:40 pm

      Yeah Katie I’m thinking add lots of beans, maybe some more tomatoes and corn, and lots of zucchini! I bet it would be very tasty 🙂

      Reply
  10. delloraine says

    May 11, 2012 at 10:53 am

    Are the beans canned or dry? Looks like something that we would love.

    Reply
    • Jami Leigh says

      May 11, 2012 at 4:38 pm

      You can do either. I normally try and used dried beans but in a pinch I’ll just throw in 1 can of each of the beans. 🙂 It is REALLY yummy!

      Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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