Quick and Easy Chicken Chili

Quick and Easy Chicken Chili

44
McKaydensMomma08 3

"This quick chili recipe is great in the summertime or winter. It's also great for potlucks and family gatherings. It tastes great with a spoonful of sour cream."

Ingredients 25 m {{adjustedServings}} servings 292 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.
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This zesty white-bean chili packs some heat!

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Reviews 44

  1. 54 Ratings

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BETHANNE770
6/4/2009

Very good! I added a can of diced tomatoes, used frozen corn, and used chicken broth instead of water. Great to be able to make chili without chopping veggies!

A817178
2/3/2009

Great Chili! I didn't have the hominy to add for this recipe and it made it really hardy without it. Great taste and you don't have to have it cook all day for great taste.

JBHALL
1/5/2010

This really turned out well. I was not clear on whether the beans, hominy, and corn should be drained. The answer: NO. This makes A LOT and takes quite a while to bring to the first boil. For the chicken I poached 1.4 lbs boneless chicken breasts in chicken broth, let it cool, then used the small julienne disc of my food processor. The only change: I added 1 tbl ground chipotle. I described the recipe during a radio show last night as the hosts enjoyed it. They gave it thumbs up.