Chicken Chili

Make it Tex-Mex tonight with a tasty Chicken Chili recipe made right at home. Serve with freshly baked cornbread to create a spicy meal the whole family will enjoy – from stove to table in 35 minutes.

Prep

Cooking

35

Minutes

Servings

7

 

Calories

360

Per Serving

Protein

31g

 

Ingredients

  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½" pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cups diced yellow onion
  • 4 garlic cloves, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.5-ounce) cans cannellini beans, drained
  • 1½ cups low sodium chicken broth
  • 1 (7-ounce) can diced green chiles
  • 1/2 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • sour cream (optional)
  • cooked cornbread (optional)

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Season chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
  2. Heat vegetable oil in 6-quart stockpot over medium heat.
  3. Add onion, garlic, cumin and oregano. Cook 5 minutes.
  4. Add seasoned chicken. Cook 5 minutes
  5. Add beans, broth, green chiles, whipping cream, ¾ teaspoon salt and ¼ teaspoon black pepper. Bring temperature up to a simmer. Cover and simmer 15 minutes, stirring occasionally. Chicken should reach an internal temperature of 165°F and chili should thicken.
  6. Serve with sour cream and cooked cornbread.

Nutrition Facts

Calories360
Fat13g
Saturated Fat5g
Sodium810g
Carbohydrate32g
Sugars3g
Protein31g

Chicken. A great source of protein.

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