HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMackenzie's Mexican Chilli Con Chicken
Mackenzie's Mexican Chilli con Chicken

Mackenzie's Mexican Chilli con Chicken

with Homemade Tortilla Chips

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Our recipe developers say the best part of their job is knowing that people really do cook and enjoy their recipes. It makes all the hard work worthwhile! And so, in honour of one of our youngest fans, please enjoy Mackenzie’s favourite Mexican chilli con chicken!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

chicken thigh

1 unit


2 unit


1 tin


2 clove


1 tin

red kidney beans

2 sachet

Tex-Mex spice blend

1 tin

crushed & sieved tomatoes

12 unit

mini flour tortillas


1 tub

Greek-style yoghurt


1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

½ tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3160 kJ
Fat27.9 g
of which saturates6.9 g
Carbohydrate66.6 g
of which sugars15.5 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium1370 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fanforced. Finely chop the red capsicum. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 1cm pieces. Drain the sweetcorn. Drain and rinse the red kidney beans.


Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, stirring, until browned, 4-5 minutes. Transfer to a plate and set aside (the chicken will finish cooking in step 5).


SPICY! This is a mild spice blend, but if you or the kids are very sensitive to spice, you may want to add less. Return the pan to a medium-high heat with a drizzle of olive oil. Add the capsicum, carrot and sweetcorn and cook, stirring, until softened, 5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the crushed & sieved tomatoes, brown sugar and chicken stock. Simmer until slightly thickened, 4-5 minutes.


While the veggies are simmering, cut the mini flour tortillas into quarters. Divide the tortillas between the two oven trays lined with baking paper, arranging them in a single layer. Brush (or spray) with olive oil and season with a pinch of salt and pepper. Bake until lightly golden and crisp, 5-7 minutes. TIP: Arranging the tortillas in a single layer ensures they get evenly crisp.


While the tortilla chips are baking, add the red kidney beans and chicken to the frying pan with the veggies and stir to combine. Simmer until the tortilla chips are ready and the chicken is cooked through.


Divide Mackenzie's Mexican chilli con chicken between bowls. Top with a dollop of Greek yoghurt. Serve the homemade tortilla chips on the side for scooping.