Chicken Chili I

Chicken Chili I

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 40 m
Recipe by  Jennifer

“This is really great with chopped green onions and Monterey Jack cheese served on top.”

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Adjust Servings

Original recipe yields 12 cups



  1. Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.
  2. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.

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Reviews (11)

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Esmee Williams

Esmee Williams

Great recipe for chili. A nice change from the typical meat, bean and tomato variety. I'd recommend it to anyone.



This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne, a little cilantro and coriander to the other ingredients spice wise. When adding the chicken/turkey I also add 1/2 c of tequila for more of a southwestern flavor. Making a roux of butter and flour adding slowing before serving will thicken it up nicely. Topping with some fresh chopped tomato, fresh cilantro and chopped red onion is perfect. We call this 'White Chili'.



LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster), We do not like extra spicy, so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili powder - my family loved it! I also did not have cooked chichen so my 1st step was to boil a packed of tenderloins in the chicken broth!!! It worked very well! I thickened the broth with corn starch.

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Amount Per Serving (12 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet



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Chicken Chili Soup


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Momma OB's Chicken Chili