Chicken Chili II

Chicken Chili II

38 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Donna Holub
Recipe by  Donna Holub

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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)

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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 Northern Beans, 1/4-1/2 teaspoon of salt, cube the chicken instead of "shredding it" & saute it by itself, use 2 tablespoons of olive oil instead of 4 and after adding the cornmeal to thicken I then simmer the chili for 45 minutes, stirring very often to prevent sticking - The chili gets nice and thick. I serve this with tortilla chips and I think Fresh Chopped Cilantro (although optional)adds another taste dimension to this Chili. We top with shredded cheese and sour cream. Add the Hot Sauce to your taste after the Chili is done.



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 with corn bread for a filling meal that's not too heavy. ENJOY!!!



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 chili powder it just didn't quite have enough of that chili flavor. But it's very tasty. those changes it's really great.

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Amount Per Serving (6 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 41.7 g
  • 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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Chicken and Corn Chili


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Momma OB's Chicken Chili