Freezer Meals Tex-Mex Chicken Chili
Get your meal planning in order and stock the freezer with this Freezer Meal Tex-Mex Chicken Chili recipe. Cooking instructions for stove top cooking and crock pot cooking included.
Ingredients
- 2 pounds boneless (skinless chicken breasts, whole or cut into bite size pieces)
- 2 cans Mexican style stewed tomatoes
- 1 can corn kernels (drained well)
- 1 can black beans (drained and rinsed)
- 1 can pinto beans with liquid
- 1 can cheese soup
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 ½ cups shredded cheese
Instructions
- Place all the ingredients except the cheese into a freezer bag.
- Remove air and freeze flat.
Stovetop
- Thaw the Tex-Mex Chicken Chili in the refrigerator overnight.
- Pour the ingredients into a large pot.
- Cook on medium high until boiling.
- Reduce heat and simmer for 2-3 hours. Chili is done when the chicken is cooked through.
- Top each serving with ¼ cup of shredded cheese.
Recipe Expert Tips
- Chili is done when the chicken is cooked through. the center and has reached 165 F. degrees.
- If using whole or chicken breast halves cooking time will be longer.
- If using bite size pieces of chicken cook about 2 hours.
- To Cook Tex-Mex Chicken Chili in the crock pot see my Crock Pot Tex-Mex Chicken Chili recipe.
Nutrition
Calories: 517kcalCarbohydrates: 43gProtein: 51gFat: 16gSaturated Fat: 7gCholesterol: 119mgSodium: 1368mgPotassium: 1598mgFiber: 11gSugar: 8gVitamin A: 1047IUVitamin C: 14mgCalcium: 281mgIron: 6mg
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