Best 8 Light And Easy Chicken Chili Recipes

AMATEUR'S LIGHT BREEZE CHICKEN CHILI

Steps:

• In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

FAST AND EASY CHICKEN CHILI (CROCKPOT)

Steps:

• Place frozen chicken breasts in bottom of crock pot.
• Sprinkle the packet of taco seasoning over the chicken.
• On top of chicken and seasoning pour the black beans, great northern beans, tomatoes and green chilies, cream of chicken soup, and chicken broth.
• Cook all day on low, or half day on high.
• About one hour before serving, cut up block of cream cheese and drop into crock pot, stirring occasionally to melt.
• Before serving, remove chicken breasts, cut into pieces, and mix back into the chili. Serve topped with sour cream or shredded jack cheese if you'd like.

QUICK AND EASY CHICKEN CHILI

Steps:

• Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.

LIGHT AND EASY CHICKEN CHILI

Steps:

• Heat olive oil in large saucepan with medium heat.
• Add onion, garlic,and bell peppers.
• Cook 5 minutes, stirring occasionally.
• Add chicken, chili powder, cumin, salt, and sugar.
• Cook another 5-8 minutes, stirring to break up chicken.
• Add tomatoes, pineapple salsa, and beans.
• Bring to a boil.
• Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
• This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

EASY CHICKEN CHILI

Steps:

• Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
• Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.