Chicken Fiesta Chili Mac

Get ready to spice up your dinner routine with this vibrant and hearty Chicken Fiesta Chili Mac! This one-pot wonder combines tender chunks of chicken, colorful bell peppers, black beans, and sweet corn with elbow macaroni for a comforting yet zesty twist on classic chili mac. Bursting with bold flavors from chili powder, cumin, and paprika, this dish is simmered in a savory broth with diced tomatoes and green chilies, creating a perfectly creamy and cheesy finish thanks to shredded cheddar. Ready in just 45 minutes, it’s an ideal weeknight option the whole family will love! Top with fresh cilantro for a pop of flavor, and enjoy the fiesta in every bite. Perfect keywords: chicken chili mac, easy Mexican-inspired dinner, one-pot pasta meal, comfort food recipe.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 4 cups chicken broth
• 2 cups elbow macaroni, uncooked
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 cups shredded cheddar cheese
• 2 tablespoons cilantro, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Cut the chicken breasts into bite-sized pieces, then add to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, garlic, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until softened and fragrant.

Step 4

Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the canned diced tomatoes with green chilies, chicken broth, and uncooked elbow macaroni to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender.

Step 6

Return the cooked chicken to the pot, and stir in the frozen corn and black beans. Cook for an additional 3 minutes until heated through.

Step 7

Remove the pot from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.

Step 8

Serve hot, garnished with the remaining cheddar cheese and optional chopped cilantro for added freshness.

Nutrition Facts

Serving size	(3125.8g)

Amount per serving	% Daily Value*
Calories	3342.4

Total Fat 108.2g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.2mg	0%
Sodium 7099.3mg	0%
Total Carbohydrate 330.6g	0%
Dietary Fiber 50.6g	0%
Total Sugars 41.5g
Protein 265.7g	0%

Vitamin D 4.5IU	0%
Calcium 1702.6mg	0%
Iron 24.9mg	0%
Potassium 5105.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 31.6%

Carbs: 39.4%