Chicken Chili II Recipe - Allrecipes.com
Chicken Chili II Recipe
  • READY IN 45 mins

Chicken Chili II

Recipe by  

"This is my family's favorite chili . Serve over rice and sprinkle with shredded Monterey jack or Cheddar and a basket of tortilla chips for a great meal! I have also substituted 1 of the cans of cannellini beans with black beans, and it tasted great."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
  2. Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
  3. If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2004

I found this recipes elsewhere about 8 years ago and I have made it at least twice a week ever since because my family loves it. I did notice some differences though, I use 3 cans of Great Northern Beans, 1/4-1/2 teaspoon of salt, cube the chicken instead of "shredding it" & saute it by itself, use 2 tablespoons of olive oil instead of 4 and after adding the cornmeal to thicken I then simmer the chili for 45 minutes, stirring very often to prevent sticking - The chili gets nice and thick. I serve this with tortilla chips and I think Fresh Chopped Cilantro (although optional)adds another taste dimension to this Chili. We top with shredded cheese and sour cream. Add the Hot Sauce to your taste after the Chili is done.

 
Most Helpful Critical Review
May 20, 2003

My husband really liked this recipe, but I didn't care for the texture (with the corn meal added in). I also substituted kidney beans, so maybe it's better if you don't substitute.

 

47 Ratings

Oct 29, 2003

This recipe was awesome. To thicken the soup up, I added 3/4 cup sour cream and one can of creamed corn. For added flavor, I added cilanto at the very end to kick it up a notch. I served this with corn bread for a filling meal that's not too heavy. ENJOY!!!

 
Feb 21, 2003

Very good chili! I made this for a small group of friends, and two people asked for the recipe. I cut back on the chicken broth slightly, and doubled the chili powder. Without the extra chili powder it just didn't quite have enough of that chili flavor. But it's very tasty. those changes it's really great.

 
May 20, 2003

Great recipe!! Not your typical chili. Just be aware that you need the rice or you'll have soup!

 
May 20, 2003

Exceptional chili! I had rave reviews on this, and it tasted great the next day. I did not add the cornmeal,I exchanged a can of black beans for the white beans, and next time I think I will add a little more hot pepper sauce and chili sauce for a little more heat. Great recipe

 
May 20, 2003

I changed the recipe a bit by adding some extra spice and using black beans instead cannellini beans. It made great leftovers and even tasted better the second day.

 
Feb 21, 2003

This is one of my favorite recipes! I leave out the beans though and add more chicken. Tastes great on a chilly day!

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 935 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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