I haven't made this chicken chili recipe in a very long while. Honestly, I forgot all about it. It's a super easy dinner recipe that you can ready in about 35 minutes.
HERE'S ALL IT TAKES
- 1 to 2 uncooked chicken breasts, cut into 1-inch pieces
- 1-2 tablespoons of olive oil
- 1 package of taco seasoning, or (1 1/2 tbsp. chili powder, 1 tbsp cumin)
- 1 (15 oz.) can diced tomatoes (can use the seasoned types, your choice)
- 32 ounces chicken broth
- 1 (15 oz.) can each:
black beans, drained & rinsed
kidney beans, drained
whole kernel corn, drained - 2 cups shredded cheddar cheese
Cook chicken and spices in oil over medium heat for 5 to 7 minutes, until cooked through. Pour in tomatoes then heat to boiling, simmer for 10 minutes. Add in chicken broth, beans and corn. Bring back up to a boil, then reduce heat to simmer 20 to 30 minutes. Chicken soup recipes taste so good served with cheddar cheese on top and good crackers on the side.
VEGETARIAN CHILI
I have made this for my one vegetarian friend. Leaving out the chicken, I added one can of black eye peas and used water in place of chicken broth. It's very filling.
ON THE SIDE
If you don't feel like crackers on the side, try adding one cup of parboiled rice when you add the broth. Allow the rice to cook until tender, 12-15 minutes, before adding the beans and corn.
If you have time, make a batch of Cornbread Pancakes or Moist Cornbread Muffins to have on the side.
I love chili and I am skeptical about departing from BEEF as a base but I will try it.
What? Are you CHICKEN????
I’m cooking this up tonight with a side of Moist Cornbread Muffins.
MMM, I can’t wait for dinner.
I made this today, and it was delicious!!!! Thanks for posting!
Thank you, Lily!
Made this several times since I first saw this recipe, and it gets better and better. I add an extra can of red beans, and a whole frozen bag of corn, and it’s yummy. I’m trying it with extra tomatoes tonight! I really should save this somewhere in case you ever pull it off the website! My husband absolutely loves it! And with extra-low sodium chicken stock instead of canned broth, it’s rather healthy
Hi Lily!
Don’t worry, this recipe’s not going anywhere. I like the way you cook! I lurv hearty soups, and the healthier and fresher, the better.
When writing out a recipe’s list of ingredients here on SimpleDailyRecipes.com, I’m always torn between writing out the product details I used in the dish, i.e. organic, fat-free, whole milk, etc., or writing out a common description of the ingredient.
We all have different variations of the same foods in our pantries. I don’t want anyone thinking they HAVE TO HAVE the same as me in order for the recipe to turn out right. Then I figure they’re going to use whatever they have on hand anyways, right?
On the other hand, I do like sharing my personal food choices with others, in case they’re interested in trying something new. But I don’t want to come across as a food snob or political. I have standards but I’m no snob.
When it comes down to it, I really just want folks to eat what they like to eat and be inspired by the recipes here.
Making this again tonight. Still a big hit at my house. Yummmmmmmy!!!!!!
3 feet of snow outside nd it’s still coming down in Syracuse, NY. Perfect day to get this recipe out again! Thanks again for posting!
BRrrrr! Oh my word, Lily, how do you stand it? I’m all Texan; I enjoy the snow for about a day every 2 years or so.
The Texas Chicken Chili is one of our favorite tummy warmers. It freezes well and is a great recipe for make-ahead lunches or dinner.
Thank you, Lily, for being a supporter of SimpleDailyRecipes.com.
This was amazing! I tried it, and did quite a bit of recipe altering due to certain ingredients being unavailable for me at the time, but this was SO GOOD. Your directions are simple. and very very easy to follow. Thank you so much, this recipe will definitely be a winter favorite for me.
Guess what I’m making tonight!!! YUMMY!!!