Here, cumin reigns supreme. Because there is enough to last me a very long time, I used to make this stuff while I was in college. This dish is really spicy.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 2 (10 ounce) cans chunk chicken, undrained
- 2 (16 ounce) cans chili beans, drained
- 3 (14.5 ounce) cans Mexican-style stewed tomatoes
- 1 (12 ounce) jar sliced jalapeno peppers
- 1 large onion, chopped
- 2 large green bell peppers, seeded and chopped
- 1 ½ tablespoons chili powder
- 2 tablespoons ground cumin
- 10 cups water, or as needed
- 1 (14.5 ounce) can chicken broth
- salt to taste
Instructions
- In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 688 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was good! I followed the recipe but added only half the recommended liquid, and that was a vegetarian broth. As advertised, it is very hot, which suits me fine, but if I were making this for guests, I might decrease the jalapenos by half.
Excellent for a cold and rainy Sunday afternoon! I had tons of turkey left over from Thanksgiving and used that instead of chicken. Also, I didn’t use the water and it simmered down to a thicker chili.
Made this soup per husbands request. Taste sooooo good. Great for a stormy day. It’s flavorful and a little spicy. It’s more of a soup then traditional chilli. I would definitely make it again 🙂
i did not love this. the flavor was ok but it just wasn’t all there. i think i will look for a “white” chicken chili next time.
Absolutely DELISH! I did boil 3 chicken breasts then shredded it instead of the canned chicken and only added 1 cup of water. I also added 2TBS flour mixed with 1/4 cup of cold water to thicken it just a bit. I let it simmer only 30 minutes because I was short on time. The flavor is soooo good and it does have ‘heat’ but we like it that way – even my 10 year old daughter! Will make again and again…yummo!
Amateur’s Light Breeze Chicken Chili Haiku: “Gasp! 10 cups water? That’s gotta be a typo. This still tasted good.” So I used about 2 c. of shredded chicken that I’d frozen a couple weeks back, drastically cut back on the water (maybe 1 c. at most) and I had to use 1 can chili beans, and 1 can kidney. Dumped it in the crockpot b4 work, and came home to a chili that was still on the watery-side, due to well, the 3 undrained cans of tomatoes, the chicken broth, and the water, that as I said, I’d reduced. I thought it was pretty dang tasty, and probably one that I’d consider making again w/ 1. add garlic 2. drop all water 3. fresh jalapenos, or no jar at all and 4. fresh chick, not canned.
This was very easy, hearty, and healthy.
Soooooo spicy!
Good! Hot & Spicy! Thanks For The Recipe. Will Make Again
I cant believe how yuumyy this is. I had a can chicken and found this. To keep it super simple I used dried shallots and dried green and red pepper. Delicious! I’m so surprised. Given the simplicity and flavor this is 5 stars!!
Did recipe mods based on another member’s review. Used precooked chicken fajita meat (was in my freezer). Sauteed onion, green pepper. Added tomato, beans, mild chile. Sauteed some garlic with chicken – into the pot with the rest added a bit of hot sauce, cumin. Had it with nice fresh bread.
This was awesome! And I even used the canned chicken! Didn’t have jalapenos so added more red pepper flakes.
I think those that were freaked out by the canned chicken missed the part where you were in college. This sounds like a poor mans chili! It was actually really good. But, having graduated from college twice, I don’t do canned anything anymore if I can help it. So, I did mesquite smoked chicken breasts (4 medium) and I had a few chicken legs left over that had been cooked over smoke the previous night. I combined that with some turkey sausage I smoked with the breast and went from there. I didnt use near the liquid required. And I used chicken stock the whole way. Six cups I think and I still had to thicken it with some cornstarch (but not much). Also tossed in a little cayenne, ground mustard. This was a good recipe and it tasted even better the next day. Thanks
this is fricken amazing! i love the taste! i found that my crockpot wouldnt boil this much even after an hour, so i put it back on the stove to finish it off. I also recommend adding a bit more chicken and even some ground beef to it (since I’m a meat fan). Other than that it’s muy perfecto!
THIS RECIPE WONDERFUL. BUT OF COURSE I CHANGED IT UP A LITTLE FOR OUR TASTE AS WE HAVE LITTLE MOUTHS TO FEED. I DID NOT DRAIN ANY CANNED ITEM. INSTEAD OF JALAPENOS I USED A LARGE CAN OF DICED CHILIES. ALSO CHOPPED UP TWO STALKS OF CELERY, BUT I DID NOT USE ANY OF THE WATER AND IT WAS STILL MORE SOUPY THAN CHILI WE ARE USED TO BUT GREAT. WE ALSO GARNISHED WITH SOUR CREAM AND CHEESE. AND ATE IT OVER CORN BREAD. WE PLAN ON ADDING THIS TO OUR FAVORITES LIST OF MEALS.
This was so great! I did make these changes however…… I halved the recipe and used 2 chicken breasts cut up (not a canned chicken fan), 2 cans of beans, can of corn, and crushed tomatoes as opposed to stewed (personal preference) This does pack some heat, which we loved. This will be a regular for us!!
I have made this recipe dozens of times – it’s so easy and delicious! I don’t use canned chicken; I use the breast meat of a rotisserie chicken that I get from the store and I use lots of cumin. You can change up the recipe any way you want – I don’t put in bell peppers but I add chopped celery. This is one of my favorite recipes of all time! And you can freeze the leftovers – if you have any!
Don’t add the jalepenos or add less than the recipe calls for.
Here’s how to make it a five star: As it was, this recipe was likely about a four star, but with a few improvements, it’s easily a five. Canned chicken creeps me out too (as one other reviewer stated), so I used 3 real chicken breasts. While boiling the breasts, I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped), 2 can of chili beans, and a half jar of jalapenos (which I had chopped). After the chicken was cooked through, I melted about 1 T of butter and sauteed 2 cloves of garlic, then added the shredded/cubed chicken and seasoned it with about 2 T of Frank’s Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering, I noted the soupiness, so I mixed about 3T of cornstarch and 3-4 T of water together, and then added it to the pot and mixed well. It turned out amazing… thick, healthy, delicious, and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top… outstanding 🙂
This is so easy and good! And it is spicy enough for my husband!
Very easy and flavorful- but I generally like spicy things, and this one was a little too spicy, even for me! I will make it again, but will use less jalapeños next time. Also- it did store very well, I made the whole 15 servings, and froze half. A month later I put that half in the crock pot for about 8 hours and it tasted just as good as the first time around!