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Ingredients for freezer meal chicken chili in a freezer bag.

Freezer Meals Tex-Mex Chicken Chili

Arlene Mobley - Flour On My Face
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Main Dish
Cuisine Tex Mex
Servings 6 servings
Calories 517 kcal


  • 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
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  • Place all the ingredients except the cheese into a freezer bag.
  • Remove air and freeze flat.


  • 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.


  • 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.


Calories: 517kcal | Carbohydrates: 43g | Protein: 51g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 1368mg | Potassium: 1598mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1047IU | Vitamin C: 14mg | Calcium: 281mg | Iron: 6mg
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