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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings

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.

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Reviews

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Average Rating:
  • monalord
    Feb 20, 2012

    Excellent!! Very flavorful. My kids even gobbled it up. And if anyone is counting weight watchers points plus...it is 5 points per serving! I served this with Low Fat Cornbread. Very filling meal.

  • nbrennan82
    Oct 18, 2010

    Quick and easy recipe.