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Spicy Green Chile Pinto Beans With Chicken

Spicy Green Chile Pinto Beans With Chicken

Spicy Green Chile Pinto Beans With Chicken


Healthy and packed with spicy Mexican flavor, this easy to prepare dish freezes and reheats well.


  • 30 ounces boneless, skinless chicken breast, cooked (grilling is best) and cut into bite-size pieces
  • (4) 15.5 ounce cans Pinto beans, drained and rinsed
  • (4) 4 ounce cans Diced Green Chiles
  • (4) 10 ounce cans Ro-Tel Diced Tomatoes with Habaneros, drained (very hot!)
  • 1.5 tablespoons cumin
  • 2 tablespoons chile powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon thyme
  • 6 tablespoons Tequila
  • 3 tablespoons lime juice
  • Fresh cilantro


  • Mix all ingredients except the cilantro in a large pot.
  • Cook over medium heat until all ingredients are hot, about 10-15 minutes.
  • Serve topped with cilantro.
  • Best when served mixed with about 1/2 cup cooked brown rice.


Yield: About ten 10-ounce servings. Serve mixed with brown rice. Top with grated cheese (if desired). Original or Mild Ro-Tel tomatoes may be used instead of the Habaneros if those are too spicy for you. Divide into individual servings and freeze, microwave to reheat. Recipe may be halved or quartered.

Nutrition Facts
Amount Per Serving
Calories 284
Total Fat 1.1g
Saturated Fat .28g
Monounsaturated Fat .26g
Polyunsaturated Fat .24g
Trans Fat 0g
Cholesterol 49.3mg
Sodium 1220mg
Potassium mg
Total Carbohydrate 28.81g
Dietary Fiber 7.8g
Sugars 4.2g
Protein 28g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

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