Mexican Chicken Chili

cannellini beans, shredded chicken, lime-infused spicy broth, cilantro

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 402 | Category: Gluten-Free, Low-Calorie, Low-Carb | Allergens: Milk (Sour Cream) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


  • - Chef's Knife
  • - Large Saucepan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Potato Masher or Fork
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Cannellini Beans
  • - Chicken Breasts
  • - Chicken Stock Concentrate
  • - Chili Powder
  • - Cilantro
  • - Coriander
  • - Ground Cumin
  • - Jalapeno Pepper
  • - Lime
  • - Sliced Yellow Onion
  • - Sour Cream

Wine Pairings by @grapefriend

A light, bright-berried Beaujolais is perfection in pairing here.

Beer Pairings

The malty flavor of a light to medium bodied American Dark Wheat Ale will work great with the spice in this dish.

TK Table Talk:

Would you rather live in a castle, on a boat, or on a cloud?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Mexican Chicken Chili- Step 1

1. Make Stock: In a large saucepan, whisk together stock paste and 3 3/4 cups water until concentrate just dissolves. Bring to a boil.

Mexican Chicken Chili- Step 2

2. Poach Chicken: Add chicken. Boil 12 minutes or until chicken is done. Remove chicken from saucepan and let cool slightly. Skim any renderings floating on the stock and reduce heat to low. Shred chicken using two forks.

Mexican Chicken Chili- Step 3

3. Prep Soup Ingredients: Cut lime in half. Squeeze half of lime juice into broth. Cut remaining lime half into wedges. Finely chop jalapeno; chop onion.

Mexican Chicken Chili- Step 4

4. Finish Soup: Mash beans with a potato masher. Stir mashed beans, jalapeno, onion, ONLY 1 teaspoon cumin, ONLY 1 teaspoon coriander, ONLY 1 teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon pepper into broth. Simmer 5 minutes. Stir in chicken and all but 2 tablespoons cilantro.

To Serve: Divide soup between 2 bowls. Top each serving with sour cream, cilantro, and squeeze of lime juice.

Pro Tip:

Great poured over a spicy cornbread!

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.