"This is my version of Chicken Chili, it was kinda thrown together for work and EVERYONE loved it." — MOMMAOB
Watch video tips and tricks
skinless, boneless chicken breast meat - cubed
2 (28 ounce) cans
whole peeled tomatoes
1 (16 ounce) can
chili beans, drained and rinsed
1 (15 ounce) can
kidney beans, drained and rinsed
1 (1.25 ounce) package
chili seasoning mix
1 (4 ounce) can
diced green chile peppers
Wanting to find a chili recipe using chicken I stumbled onto this while browsing the chili section. It was very easy and exceptionally good. I liked that it wasn't very spicy and even better when reheated the next day!
This recipe was overpowered by the chili seasoning creating a "store bought" flavor. Suggest using only half packet or creating one using spices separately. Also, two cans of whole tomatoes was unappetizing. Perhaps one can of whole and one can of crushed would help. I have a family that eats just about everything. They asked that I not repeat this one. Won't be making this again.
I was pleasantly surprised by this recipe. It was a great way to use up the rest of the meat from a baked chicken I had made the day before. It turned out to be really good. I skipped the kidney beans and put in black beans instead. I made cornbread to go with it, and it was a perfect meal. I will definitely make this again.
My husband really enjoyed this chili. I took the advice of others here, and made some changes. I used only 1/2 TBS of italian seasoning, 2 cans of Ro-Tel instead of the tomatoes and chilis, black beans instead of kidney, and next time I will use 1 cup instead of 1/2 cup of water or chicken broth, as it was a bit dry. I also did not pre-cook the chicken, but cooked all the ingredients in the crock pot for about six hours, rather than the recommended three. Nice for a cold day!
Overall this was a satisfying and very healthy meal! It really couldn't have been any easier to prepare. The only changes I made were: I used chicken stock instead of water since I had some to use up, I added a little red wine, added one minced habanero pepper w/out the seeds, and after it was done cooking I was a little dissapointed since it looked more like a soup with chunks of chicken in it so I shredded the chicken and it looked more like a traditional chili. The chicken was so soft it literally just fell apart when I smooshed it with the spoon I was using to stir it. It is a very hearty and healthy meal!! I served it with sour cream, cheese, and biscuits.
The flavors in this recipe is perfect - Would not change a thing
This was a nice alternative to beef chili. The chicken was very tender and flavorful. Definately worth a try!
The italian seasoning overwhelmed this recipe, but otherwise it was good. I think there also was a little too much chicken in it. It ended up okay, but I probably wouldn't make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Momma OB's Chicken Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 281
** Calories from Fat: 33
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
The kick of herbs and spices gives this chili amazing flavor, with less fat.