Today we received the first weekend of snow in Charlotte, NC. In our house that means grab some comfort food, a blanket, and load up on movies or football! Today I wanted to take a different twist on chili, by using chicken instead of beef. I hope you enjoy this yummy recipe as much as our family did!
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Chicken Chili Recipe
Ingredients
- 2 lbs. boneless, skinless chicken breast,1-inch cubed pieces, (I used thins sliced for faster cook time)
- 1 14.5 oz Fire Roasted Tomatoes
- 1 10 oz Fire Roasted Diced Tomatoes & Green Chilies, (I use the Ro-Tel brand)
- 1 16 oz can of white chili beans, drained
- 1 16 oz can of regular chili beans, drained
- 1 large onion, chopped
- 1 zucchini shredded
- 7 cloves of garlic, minced
- 4 cups reduced sodium chicken broth
- 3 tbsp extra virgin olive oil
- 1 tbsp adobo all purpose seasoning
- 2 packs McCormick White Chicken Chili Seasoning Mix, (Order here from Amazon)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic salt
- 1 tsp cracked black pepper
- 1/4 cup fresh parsley, chopped
Optional Ingredients:
- Top with shredded cheese to taste
- Top with sour cream to taste
- Salt and Pepper to taste
Instructions
- Heat olive oil in a non-stick pan (watch your smoke point on your oil) over medium heat. Add cubed chicken, and season chicken with 1 tbsp of Adobo All Purpose Seasoning, 1 tsp of cracked black pepper, and 1 tbsp of the McCormick White Chicken Chili Seasoning to infuse the flavor of the chili in your chicken. Cook until the chicken is cooked completely, 3 to 5 minutes per side. Once your chicken is done, remove it from the heat and set aside.
- Heat olive oil in a Dutch oven, or large pot over medium heat. Add your onions and garlic and cook until onions become translucent. Next add your zucchini, chicken broth, fire roasted tomatoes, green chilies, chicken, your remaining packs of McCormick White Chicken Chili Seasoning, chili powder, cumin, garlic salt and stir.
- Once your ingredients are well combined, stir in your white chili beans, and regular chili beans. Continue simmering the chili for about 20 minutes, stirring occasionally, for the flavors to combine. Keep cooking the chili until it becomes your desired consistency.
- Once your chili is cooked, turn off your stovetop, stir in your fresh parsley. Serve in a soup bowl, and garnish with optional ingredients such as shredded cheese, or sour cream. Enjoy!
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Video Instructions:
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So yummy! Now I’m hungry! Definitely going to give this a try!
This looks like my type of chili! Can’t wait to give this recipe a try now that it’s getting colder.