Chicken and Bean Chili Recipe

Name: Chicken and Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 1 onion, coarsely chopped; 2 garlic cloves, finely minced; 1 tablespoon ground cumin; 1 teaspoon onion salt; ⅛ teaspoon cayenne or ⅛ teaspoon ground red pepper, more to taste; ¼ teaspoon dried cilantro; ½ teaspoon oregano (I use Mexican oregano ); 1 rotisserie-cooked chicken, shredded (4 cups); 2 (15 ounce) cans great northern beans, drained, rinsed; 2 (4 1/2 ounce) cans diced green chilies, undrained; 1 (15 ounce) can pinto beans (Ranch Style with jalapeno, drained) (optional); 3 cups chicken broth (from 32-oz carton); 1 cup water; 1 -2 tablespoon salsa verde (Green Salsa) (optional); 1 dash paprika; 1 dash dried cilantro; 1 tablespoon dried onion; ⅓ cup cornstarch (optional); 3 tablespoons water (for slurry) (optional); chopped onion; chopped fresh cilantro, if desired

Servings: persons

1 tablespoon olive oil
2 tablespoons butter
1 onion, coarsely chopped
2 garlic cloves, finely minced
1 tablespoon ground cumin
1 teaspoon onion salt
⅛ teaspoon cayenne or ⅛ teaspoon ground red pepper, more to taste
¼ teaspoon dried cilantro
½ teaspoon oregano (I use Mexican oregano )
1 rotisserie-cooked chicken, shredded (4 cups)
2 (15 ounce) cans great northern beans, drained, rinsed
2 (4 1/2 ounce) cans diced green chilies, undrained
1 (15 ounce) can pinto beans (Ranch Style with jalapeno, drained) (optional)
3 cups chicken broth (from 32-oz carton)
1 cup water
1 -2 tablespoon salsa verde (Green Salsa) (optional)
1 dash paprika
1 dash dried cilantro
1 tablespoon dried onion
⅓ cup cornstarch (optional)
3 tablespoons water (for slurry) (optional)
chopped onion
chopped fresh cilantro, if desired

1
Using a sautee pan, heat oil over medium-high heat.
2
Add onions and garlic; cook 3 or 4 minutes, stirring frequently, until onions are softened.
3
Add butter and continue to cook.
4
Stir in cumin, salt, red pepper, oregano.
5
Cook 6 to 7 minutes.
6
While that's cooking, pour chicken broth, water, chilis,into crockpot.
7
Stir in beans.
8
add onion garlic mixture.
9
(add salsa if using).
10
Shred Chicken breast and some dark meat from Rotiserre chicken removing skin.
11
(4 cups).
12
Add chicken to crockpot, mix to combine.
13
top with a dash or two of paprika, dried onion flakes and dried cilantro leaves.
14
Let it simmer (I set my crockpot on the lowest setting) for an hour or so.
15
(add 3 Tbs of water to 1/3 cup cornstarch - add to soup about 10 minutes before serving).
16
Run the kids to practice or have a cocktail.
17
When you're ready for a hearty meal, just serve!
18
(I serve this chili over left over spanish rice that I freeze) Mmmm!
19
Enjoy.
20
~V.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons butter, 1 onion, coarsely chopped, 2 garlic cloves, finely minced, and more.

Yes, Chicken and Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Bean Chili

How did you like this recipe?

Frequently Asked Questions