This recipe for South of the Border Chicken Chili was stolen from a newspaper food section section called, Taste from the Chicago Sun-Times. The recipe is a twist on traditional beef chili using chicken and corn. Pantry cans make up the majority of this dish, so the prep is minimal, making this a great weeknight meal. It gets a little messy when the chili starts bubbling, but comes out great!
“Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.” – Lori Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals (see more quotes in the Quotes tab)
Heat oil in a large nonstick skillet on medium. Add 1 pound boneless cubed chicken
cook and stir 5 minutes. Add in 1 package white chicken chili seasoning mix, 1 cup water, 15 oz can undrained cannellini beans, 15 oz can rinsed black beans, 14 ½ oz can diced tomatoes with green chilies and 8 ¾ oz can rinsed whole kernel corn.
Stir to combine.
Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
Cook chicken until no longer pink or the temperature registers 165 degrees and serve.
South of the Border Chicken Chili
A twist on traditional beef chili. Cooked chicken, chili seasoning mix and cans from your pantry make this hearty chili. You can adjust the heat level for your preference. A great weeknight meal that comes together quickly and can be topped with your choice of chili add-ins.
Ingredients
- 1 tbsp canola oil
- 1 pound boneless chicken breast, cut into ½ inch cubes
- ½ cup small chopped red or green bell pepper
- 1 package (1.25 to 1.5 oz) white chicken chili seasoning mix (such as McCormick or another brand)
- 1 cup water
- 1 can (15 oz) reduced sodium cannellini beans, undrained
- 1 can (15 oz) reduced sodium black beans, rinsed
- 1 can (14 ½ oz) diced tomatoes with green chilies, undrained
- 1 can (8 ¾ oz) no-salt added whole kernel corn, rinsed
- Shredded cheddar cheese, sliced avocado, chopped cilantro, and sour cream for garnishes
Instructions
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Heat oil in a large nonstick skillet on medium. Add chicken and bell pepper; cook and stir 5 minutes. Stir in seasoning mix, water, both beans, tomatoes and corn. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Cook chicken until no longer pink or the temperature registers 165 degrees and serve.
Recipe Notes
Sometimes I use pinto beans instead of cannellini beans. I skipped the pepper when I was taking pictures I didn’t have one in the fridge.