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This Fresh Mex bowl is my homemade take on the Chili’s favorite, with smoky chipotle chicken, Mexican rice, black beans, corn, pico de gallo and creamy avocado all piled into one bowl. I love how you get something different in every bite, from juicy grilled chicken to crunchy tortilla strips and fresh toppings. The chicken gets extra chipotle flavor from a quick simmer before it hits the grill. It’s a fun one to make when I’m craving Chili’s without heading to the restaurant.
Why You’ll Love It
Chili’s at home: I love a good restaurant copycat, especially when I can load it up exactly how I like it with extra avocado and crunchy tortilla strips.
So many textures: You get smoky chicken, creamy avocado, juicy pico, tender rice and beans, plus plenty of crunch on top.
That chipotle chicken: Simmering the chicken in chipotle broth before grilling gives it much more flavor than simply seasoning the outside.
If you enjoy Tex Mex flavors, try slow cooker Tex Mex quinoa taco bowls as well, or this smoked elote (Mexican corn) or how about a white chicken chili?
Chili’s Copycat Fresh Mex Bowl Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Mexican rice: Using a packaged Mexican rice keeps this bowl easy and gives you a seasoned base without making another component from scratch.
Chipotle sauce: This does double duty in the recipe. I use it to flavor the chicken broth and again with the corn and black beans, so you get that smoky chipotle flavor throughout the bowl.
Southwest corn: Look for canned Southwest-style corn with peppers. It adds more flavor than plain canned corn without any extra prep.
Pico de gallo: Store-bought makes this recipe especially easy, although homemade pico is great if you already have some.
How to Make Chili’s Tex Mex Bowl
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the rice: Prepare Mexican rice according to package directions and set aside.
Simmer the chicken: Cook chicken briefly in chipotle sauce and broth to infuse flavor.
Season and grill: Mix spices, rub onto chicken, then grill until lightly charred.
Sauté beans and corn: Heat with chipotle sauce until warm and combined.
Assemble the bowl: Layer rice, beans and corn, pico, onion, avocado and chicken. Top with tortilla strips and cilantro.
Substitutions and Variations
Use rotisserie chicken instead: A time-saving swap that still tastes great with the chipotle sauce.
Add cheese or ranch: Chili’s serves its current Fresh Mex Bowl with shredded cheese and house-made ranch, so those are great additions if you want to bring yours even closer to the restaurant version.
Switch up the protein: Shrimp works especially well with these flavors. Just adjust the cooking time for whichever protein you use.
Make it your own: Add more avocado, pico or tortilla strips to individual bowls. That’s one of my favorite things about making restaurant bowls at home.
Serving Suggestions
For lunch: I like sour cream and/or guacamole ranch with my chipotle fresh Mex bowl. And I also add a lime wedge like they do at Chili’s. You might like yours with some shrimp ceviche or beef taquitos on the side, or perhaps with street corn nachos.
With soup: This bowl pairs beautifully with chicken enchilada soup or green chile chicken soup.
How to Store Chili’s Copycat Fresh Mex Bowls
Store: Keep leftover chicken, rice and corn-bean mixture in separate airtight containers in the refrigerator for up to 3 days. Store the fresh toppings separately and assemble the bowls just before serving.
Meal prep the components: The chicken, rice and corn-bean mixture can be prepared ahead, but keep the avocado, pico and tortilla strips separate until serving.
Freeze: The cooked chicken and rice can be frozen separately, but I don’t recommend freezing assembled bowls with avocado, pico de gallo and the other fresh toppings.
Top Tips
Don’t skip the chipotle simmer: This is what gives the chicken flavor beyond the seasoning on the outside, and it’s one of the things that makes this bowl a little different.
Get the grill pan nice and hot: The chicken has already started cooking in the broth, so you want a hot pan to quickly give the outside some color without drying it out.
Let the chicken rest: Give it a few minutes before slicing so those juices stay in the chicken instead of running all over your cutting board.
Add avocado right before serving: I slice this last so it stays fresh and doesn’t start browning while I’m preparing everything else.
Don’t skip the chipotle simmer: It might seem unusual to simmer chicken before grilling it, but this is what gives the chicken flavor all the way through instead of just seasoning the outside.
Chili’s Fresh Mex Bowl FAQs
Yes. I like to prepare the chicken, rice and corn-bean mixture ahead and keep them separate from the fresh toppings. Slice the avocado and add the pico, tortilla strips and cilantro just before serving.
It has a mild to medium heat level from the chipotle sauce, but you can adjust to taste.
Chili’s Chipotle Bowl Recipe
Fresh Mex Bowl
Equipment
Ingredients
- 1 Package Mexican rice, 7 Ounces
- 1 Pound chicken breasts, boneless and skinless, thinly sliced
- 3 Cups chicken broth
- ¼ Cup plus 2 Tablespoons chipotle sauce
- ½ Teaspoon ground cumin
- ½ Teaspoon ancho chili powder
- ¼ Teaspoon smoked paprika
- ¼ Teaspoon garlic powder
- ¼ Teaspoon black pepper
- ½ Teaspoon oregano, fresh, Mexican if possible
- 1 Can corn, southwest, 14 Ounces, drained
- 1 Can black beans, 14 Ounces, drained and rinsed
- 1 Cup pico de gallo
- 1 red onion, diced
- 2 avocados, sliced
- nonstick cooking spray, as needed
To Garnish
- 1 Cup tortilla strips, crispy
- 2 Tablespoon cilantro, freshly chopped
Instructions
- Prepare rice according to package directions. Start this first, typically the directions will entail bringing water to a boil, adding rice, lowering heat to a simmer, and cooking for 25 plus minutes.
- Pour chicken broth and ¼ cup chipotle sauce into a large saucepan or Dutch oven and whisk. Once boiling, add the chicken. Cook for 5 minutes. This will not be enough to cook the chicken but is just enough time for the meat to absorb the flavor of the chipotle sauce and broth. It will also be extra juicy.
- Meanwhile, preheat a grill pan over high heat.
- Combine cumin, smoked paprika, chili powder, garlic powder, black pepper, and oregano in a small bowl or ramekin.
- Remove chicken from the saucepan. Season both sides of the chicken.
- Lightly spray the grill pan with nonstick cooking spray that has a high smoke point.
- Add the chicken to the grill pan and sear for about 2 minutes per side, or until the chicken reaches an internal temperature of 165°F. Transfer to a cutting board and let it rest before slicing.
- Meanwhile, add the corn, black beans, and 2 Tablespoons of chipotle sauce to a small pan or skillet. Sauté for 5 minutes.
- Thinly slice the chicken breast into strips.
- Either arrange into individual bowls, or into a large, shallow serving dish.
- Divide the rice among serving bowls, followed by the corn and black bean mixture, pico de gallo, diced red onion and avocado. Top with the sliced chipotle chicken, tortilla strips and cilantro.
Notes
Get the grill pan nice and hot: The chicken has already started cooking in the broth, so you want a hot pan to quickly give the outside some color without drying it out.
Let the chicken rest: Give it a few minutes before slicing so those juices stay in the chicken instead of running all over your cutting board.
Add avocado right before serving: I slice this last so it stays fresh and doesn’t start browning while I’m preparing everything else.
Don’t skip the chipotle simmer: It might seem unusual to simmer chicken before grilling it, but this is what gives the chicken flavor all the way through instead of just seasoning the outside.
Nutrition
This homemade Fresh Mex bowl is easy to customize once all the components are on the table. I like mine with plenty of avocado, crunchy tortilla strips, a squeeze of lime and a little guacamole ranch on top.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Made this a few months ago and making it again this weekend. My family loves it, it is delicious and to be honest, hard to stop eating! I stop and order it every time I am at Chili’s and was so happy to be able to duplicate it at home! THANK YOU!
Such a delicious dinner! So much flavor!
My Mexican-loving taste buds are happy!!
How long to cook chicken until it’s done?
There is two steps for cooking chicken. In Step #2 you cook it for 5 minutes in the broth mixture. Then in Step #7 you grill it, 2 minutes per side. If you had thick breasts you will probably want to check and cook more if needed. I hope that helps.
What sauce is drizzled on the salad
I used thousand island but it’s pretty good with the Chili’s house-made ranch (or regular ranch dressing)
There is a Taco Bell chipotle creamy sauce that Kroger/Bakers/King Soopers sells. It is soo good with this recipe.
Ooh now THAT sounds good!! Thanks for the tip.
I need to try this one out!