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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This just looks to be the perfect dish to share with loved ones during winter. Love the chili component and the dish itself even looks so appetizing! A great new dish for us to try over these holidays.
I had mentioned to my boys that we should make chili soon. It is such a good make ahead meal and warms up so easily
This looks great! Too bad that my stomach can’t stand spicy and chili. Maybe there is a way to be tasty even without the chili part?
What a perfect comfort food recipe for these cold winter days! I tend to use beef when making chili but will give the chicken a try when cooking chili next time.
White Chicken Chilli is such a good idea. I love to mix it up and this is perfect for New Year’s Eve.
Ive never had a White Chicken Chilli before. Im so excited to try this one. This is a great alternative to traditional beef chili
I have only made the classic chili with beef, kidney beans, tomatoes but I have not tried this version yet. Im looking forward to it
This is a recipe I want to make year-round, especially now as it starts to get cold outside.