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Contest-Winning Chicken Chili

Total Time

Prep/Total Time: 30 min.


6 servings

My aunt gave me the recipe for this this, practically instant chili. It's a great way to use leftover chicken or turkey. Try sprinkling some crunchy corn chips on top for fun!


  • 2 cans (15 ounces each) great northern beans, rinsed and drained
  • 2 jars (16 ounces each) picante sauce
  • 4 cups cubed cooked chicken
  • 1 to 2 teaspoons ground cumin
  • Shredded Monterey Jack cheese


  1. In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese.

Nutrition Facts

1 cup: 261 calories, 7g fat (2g saturated fat), 83mg cholesterol, 573mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 30g protein.

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