Chicken Chili II

Chicken Chili II

38

"This is my family's favorite chili . Serve over rice and sprinkle with shredded Monterey jack or Cheddar and a basket of tortilla chips for a great meal! I have also substituted 1 of the cans of cannellini beans with black beans, and it tasted great."

Ingredients

45 m {{adjustedServings}} servings 407 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
  2. Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
  3. If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
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Reviews

38
  1. 47 Ratings

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I found this recipes elsewhere about 8 years ago and I have made it at least twice a week ever since because my family loves it. I did notice some differences though, I use 3 cans of Great Nort...

This recipe was awesome. To thicken the soup up, I added 3/4 cup sour cream and one can of creamed corn. For added flavor, I added cilanto at the very end to kick it up a notch. I served this...

Very good chili! I made this for a small group of friends, and two people asked for the recipe. I cut back on the chicken broth slightly, and doubled the chili powder. Without the extra chi...