Print
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
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
-
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.