| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground chicken
- 1 packet taco seasoning
- One 28-ounce can diced tomatoes
- One 15.5-ounce jar medium tomato salsa
- One 15-ounce can pinto beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 230 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 703 mg |
Reviews
I wanted to give this five stars but my fingers were too quick and they hit 3 . This is a five star chili. It was tasty and quick and easy to make. We got the wrong salsa, we had hot but should have gotten mild, so it was a little spicy but not enough that it was not enjoyable. Made the recipe as said and the chili was a big hit. Rainy and cold today and it was college football championship Saturday so this made the perfect day. Cheesecake for dessert, perfect ending.
Excellent recipe. I do add other ingredients like diced green and red pepper. This chili is a dinner staple in our house
This was good to ok. Probably won’t make again. It could be my slight changes. Didn’t have ground chicken so used shredded chicken breast. Per other reviews, I added a can of green chili’s, pinch of cumin, pinch of chili powder, pinch of cayenne, more corn to use it all. That really shouldn’t have made it worse but maybe this just isn’t my thing. I ended up dicing pickled jalapeños to put in it which definitely helped. Also, the sour cream and cheese on top really added a lot of flavor. I’ll stick to Trisha’s chicken tortilla soup. That is incredible!
I had my doubts about the recipe, but this was very good!! I did make personal modificaitons, which was use 1 small can chop tomatoes, and 1 small can rotel tomatoes, and roasted garlic restaurant style salsa + couple tablespoons sugar. Amazing. Served with buttermilk cornbread, very satisfying!!!
We love this
This was good. I did switch out some of the tomato product for what I had laying around, and used black beans instead of just pintos. I had a half a can of pinto beans to use to threw that in as well. Overall it was tasty and my family liked it. I prefer chicken chili with white beans and green chilies more.
Delicious! Full of flavor. I used finely chopped chicken breasts instead of ground chicken, and black beans. Hubby loved it!
Definitely a keeper! Will be making again!
I used 3 cans Rotel and chicken broth in place of water, adding one additional can of beans..Served with crushed Doritos…Delish! TY
Delicious, easy recipe. Will definitely make again!