Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.7
  • Total Fat: 8.9 g
  • Cholesterol: 47.1 mg
  • Sodium: 468.0 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 26.0 g

View full nutritional breakdown of Chicken Chili calories by ingredient
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Number of Servings: 8


    2 T olive oil
    1 onion, finely chopped
    2 cloves garlic, minced
    3 cups fat-free, reduced sodium chicken broth
    2 cups water
    2 t ground mustard
    2 t ground cumin
    1/2 crushed red pepper flakes
    1/4 t ground black pepper
    1/2 t kosher salt
    3 boneless, skinless chicken breasts, trimmed of any fat
    1 (15.5 oz) can great northern beans, drained and rinsed
    1 (15.5 oz) can black beans, drained and rinsed

    Optional toppings: shredded cheese
    sour cream
    tortilla chips


Prep time includes time for cooking and shredding chicken breasts.


Heat olive oil in large dutch oven or stock pot over medium heat. Add onions, salt and pepper and cook until onions are nearly translucent. Add minced garlic and cook 1-2 minutes more, being careful not to burn the onions and garlic. Add the broth and water and stir. Next add the ground mustard, cumin and crushed red pepper. Bring the liquid mixture to a boil, then add chicken breast. Reduce heat to medium low and simmer 25-30 minutes, or until chicken is cooked through. Remove chicken from broth and shred (I put them in the bowl of my KitchenAid mixer and use the pattle attachment--works perfectly. Add the chicken back into the broth, then add drained and rinsed beans. Reduce heat to medium-low and simmer for another 20-30 minutes or until beans are warmed through. I like to allow the liquid to reduce a little and the starch in the beans to thicken the broth up a little. You may serve with shredded cheese, sour cream and/or tortilla chips. Prep time includes time to cook and shred chicken.

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