How to Make Chicken Chili II - A Step-by-Step Guide

If you're looking for a hearty and flavorful dish to warm you up on a chilly evening, look no further than this Chicken Chili II recipe. Packed with tender chunks of chicken, savory beans, and a rich blend of spices, this chili is sure to satisfy your appetite and leave you wanting more.

Perfect for feeding a crowd or simply enjoying as leftovers throughout the week, this recipe is a great option for meal prep or entertaining. The combination of protein-packed chicken and fiber-rich b...

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Ingredients

  • 1 pound skinless, boneless chicken breast meat - finely chopped
  • 4 tablespoons olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 5 cups chicken broth
  • 2 (15 ounce) cans cannellini beans
  • 1 (4 ounce) can diced green chiles
  • ¼ cup cornmeal (Optional)
  • salt and pepper to taste
  • ¼ teaspoon hot pepper sauce

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
  • 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.
  • 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.
  • Nutrition

    407 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 44mg
    • Sodium: 935mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 9g
    • Total Sugars: 4g
    • Protein: 33g
    • Vitamin C: 99mg
    • Calcium: 143mg
    • Iron: 6mg
    • Potassium: 1227mg