Amateur's Light Breeze Chicken Chili

Amateur's Light Breeze Chicken Chili

31 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Todd Hunt
Recipe by  Todd Hunt

“The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.”

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Adjust Servings

Original recipe yields 15 servings



  1. In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

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Reviews (31)

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Nicole Burdett

Nicole Burdett

Here's how to make it a five star: As it was, this recipe was likely about a four star, but with a few improvements, it's easily a five. Canned chicken creeps me out too (as one other reviewer stated), so I used 3 real chicken breasts. While boiling the breasts, I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped), 2 can of chili beans, and a half jar of jalapenos (which I had chopped). After the chicken was cooked through, I melted about 1 T of butter and sauteed 2 cloves of garlic, then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering, I noted the soupiness, so I mixed about 3T of cornstarch and 3-4 T of water together, and then added it to the pot and mixed well. It turned out amazing... thick, healthy, delicious, and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding :)



This chili was a little more soupy than what I'm used to, but it tastes GREAT!!



This was amazing! I added an extra onion, lots of garlic, used less jalapeno and cumin and real chicken cut up into tiny little bites and prepared it in the slow cooker, amazing, spicy, flavorful! Definitely more like a soup. I put it over brown rice for a healthier option, Incredible!

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Amount Per Serving (15 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 714 mg
  • 29%

Based on a 2,000 calorie diet



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Chicken and Corn Chili


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Momma OB's Chicken Chili