Easy Chicken Chili

This recipe was inspired by my friend Phylicitee. Her and her family had us over for dinner last week and this was what she made – Chicken Chili. It was so perfect I just knew I wanted to make it. She said that she put all of her ingredients in a crock pot, laid the chicken breasts on top, cooked it all day (low or high I don’t know), then shredded the chicken right before serving. I don’t always think that far in advance so this is a sped-up chicken chili recipe.

For those of you who are signed up via e-mail, sorry about resending my last 2 posts-I’m still trying to figure this stuff out. Also: I updated my chocolate cupcake frosting recipe, will soon be posting a pancake, hamburger bun, and blackberry cobbler recipe, and am currently working on flour tortillas. …Just a few things to look forward to!

Oh yeah, my chicken chili recipe:

Easy Chicken Chili
  • 3 large or 4 small boneless, skinless, chicken breasts
  • salt and pepper, to season chicken
  • ½ - ¾ tsp. Salt
  • 2-3 Tbsp. Extra Virgin Olive Oil
  • ½ onion, finely chopped
  • 2 cloves garlic
  • 1 can kidney or pinto beans, drained
  • 1 can great northern beans, drained
  • 1 can ro-tel (diced tomatoes with green chilis)
  • 2 Tbsp. chopped cilantro, optional
  • 1 Tbsp. chili powder
  • 1 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. basil
  • ½ C water
Optional Ingredients to make it a southwest chicken chili:
  • 1½ C frozen whole kernel corn
  • 1 jalapeño, diced
  • 1 medium green pepper, chopped
Optional toppings:
  • Dairy Free Sour Cream (see link above)
  • Franks Red Sauce
  • Prepared Yellow Mustard
  • Chopped Cilantro
  1. Defrost chicken if needed and preheat oven to 375 degrees.
  2. Place chicken in baking dish and season both sides with salt and pepper. Add ½ C of water, cover with foil, and bake 25 - 30 minutes or until cooked through. Shred using 2 forks or in a stand mixer using a paddle attachment. Set aside.
  3. Heat olive oil in pan over medium heat. Add the chopped onion and cook a few minutes or until translucent.
  4. Add the garlic and cook about 30 seconds (do not burn garlic) , then add remaining ingredients, including chicken. Cover and simmer 20 minutes. Taste and adjust seasonings.

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