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Chicken Chili

 Chicken Chili
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.
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.