Back to Chicken Chili

Print Options


Card Sizes

Chicken Chili Recipe

Chicken Chili Recipe

Cooking is one of my most enjoyable activities. This recipe came from trial and error, and now it's a family favorite. My husband loves taking the leftovers to work for lunch, and his co-workers always want him to share.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings


  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 4-1/2 cups diced cooked chicken
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (15 ounces) pinto beans, drained
  • 2/3 to 3/4 cup mild or medium picante sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Optional toppings: shredded cheddar cheese, diced avocado and sour cream


  • 1. In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 cup) equals 263 calories, 10 g fat (2 g saturated fat), 70 mg cholesterol, 470 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.