Chicken Chili

Recipe by
Janis Hochstetler

Chicken chili is a great alternative to your typical chili recipie.

  • 2 lb. boneless, skinless chicken breasts, uncooked
  • Olive oil
  • 1 to 2 onions, finely chopped (1 to 1½ c.)
  • 3 to 4 cloves of garlic, crushed
  • 2 cans chicken broth (32 oz each)
  • 2 cans diced green chilies (4 oz each)
  • 3 bay leaves
  • 1 ½ tsp. oregano
  • 1 tsp. cumin
  • ½ tsp. coriander
  • ¼ tsp. cayenne pepper
  • ¼ tsp. lemon pepper
  • 1 tsp. dried cilantro (if using fresh, 2 to 3 tsp.)
  • 2 T. lime juice
  • 1 can black beans, Drained (15-16 oz each)
  • 1 can northern white beans, drained 
  • 1 can chili beans in chili sauce, Do NOT Drain 
  • 4 cups corn (if canned, drain, if frozen, defrost)
  • 6 cups cooked rice
  • Shredded cheese (sharp cheddar, Colby jack, Mexican blend, or pepper jack)

(Note: Spices can be adjusted to your taste)

Featured Iowa Ingredients
  1. Prepare chicken breasts by trimming all fat, tendons, etc. 
  2. Coat skillet with olive oil and heat over high heat, add chicken and cook until done over medium-high heat. (I let the chicken get brown on each side).  
  3. Remove chicken from skillet to rest/cool for 15 minutes, then cut into bite size pieces and reserve. 
  4. Add a little more olive oil to skillet and reduce heat to medium- low.  
  5. Add chopped onions and crushed garlic. Cook until onion/garlic are light brown and tender, stirring occasionally.  
  6. Add 1 can of chicken broth to onions and garlic. Add remaining spices, lime juice and chilies and simmer for 20 minutes. 
  7. While this simmers, place beans, corn, chicken and remaining chicken broth in a large crock-pot (at least 5 quart) or large stockpot/ Dutch oven.  
  8. After onion mixture has simmered, pour over beans/ chicken mixture.  
  9. If heating over stovetop, simmer, uncovered, over medium-low heat for at least 30 minutes, stirring occasionally.  
  10. If using crock-pot, cover and set on high for 2 hours or low for 4 hours, stirring occasionally. Simmering longer will enhance the flavor.
  11. Remove bay leaves before serving. 
  12. For individual servings, cover bottom of bowl with rice, sprinkle with cheese, add enough chili to fill bowl, add more cheese if desired. Great served with corn bread or corn chips. 

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