Mexican Chicken Chili


How about them Packers!? I am a Wisconsinite who loves her Packers and was lucky enough to be at their first playoff game of the season yesterday. We had six tickets so we invited some friends, bundled up and had such a great time! I feel a little tired drunk today, though. But, it is now time to get ready for my next adventure of the week!

Thursday I am heading to San Antonio to hang out with the health and wellness company I am an ambassador for. Make sure to follow me on snapchat (kissbybrooke) because I will be snapping all the goods! Then, keep an eye out next week for a day of my eats while traveling. Traveling can be really hard to stay on track so I want to share with you all what I do to make traveling and eating healthy easier.


Butternut squash soup last week and chicken chili this week, can you tell it is January in Wisconsin?! These frigid temps are the perfect time to get out the crockpot, make a big batch of soup or chili and cozy up! I make chili often in the winter months and it was starting to get boring so I jazzed it up with some chicken and peppers! This chili is so simple to make, makes lots of leftovers and is pretty dang delicious.

Mexican Chicken Chili


  • 1 lb boneless skinless chicken breast
  • 1 tblsp coconut oil
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, chopped*
  • 1 yellow onion, chopped
  • 2 garlic gloves, minced
  • 1 cup chicken stock
  • 1 (8 oz) can tomato sauce
  • 1 (28 oz) can diced tomatoes, drained
  • 2 tblsp chili powder
  • 1 tblsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • Optional: cilantro, avocado


  • In a crockpot, add chicken, spices, garlic, chicken stock, tomato sauce and diced tomato. Cover and cook on low for 8 hours.
  • After the chicken has cooked for 8 hours, remove the chicken and shred and place back in the crockpot. Then, place a skillet over medium heat and add the coconut oil, peppers and onions. Cook until onions become translucent. Transfer pepper mixture to the crock pot and cook on low for an additional 30 minutes.
  • Serve hot with toppings of choice!

*If you want the chili to be less spicey, remove the seeds from the jalapeno pepper. If you want the chili to be spicey, add the seeds to the chili.



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