Hey there! It’s National Chili Month (there’s a month for everything, right?!) and today, we’re sharing a chili recipe that I cooked on Good Day Chicago this morning with Natalie Bomke and Mark Strehle. If you’re here from that segment, welcome! Come and stay around and check out all our houseful has to offer.Jump to Recipe
This chicken chili recipe comes together in about 30 minutes and uses an ingredient you may not consider picking up from your grocery store. Canned chicken. I used Keystone Meats in my segment, and they can be found in Meijer, Walmart and Kroger brand stores across the country. If you have the time, you can swap it out with chicken breasts or thighs (my preference) and just add about 10 more minutes to your cook time.
The sky is the limit with the toppings you can adorn your bowl of chicken chili with. Sour cream, jalapenos, tortilla strips, cheese, cilantro, lime wedges – you choose! I know that as the weather is cooling off quickly here in Chicago (it snowed in central Illinois by the way) I’m yearning even harder for hearty soups and stews, and this chili hits the spot.
Canned chicken, chicken broth, corn, northern beans, green chiles, and seasonings are all you’ll need, and I’m pretty positive that they’re easy to find at your nearest grocery store. The recipe that I’m sharing will serve 3 hearty chili eaters or smaller ones – you know, like the ones who live with me.
For some behind the scenes fun, check out this fun Facebook Live I did with Natalie right before my segment!
While the recipe is straightforward, I’m going to encourage you to make this chili your own. Make sure to dress it up as you sit down at your table and enjoy. Or if you’re like me, curl up with it while watching a good movie. It fills you up!
Chicken chili is a great and creamy alternative to conventional beef chili. This recipe shows you how to get it done in 30 minutes or less with an easy hack!
- 1 28 oz can Keystone Chicken, shredded
- 3/4 tsp. Keystone Chicken Soup Base in 1 cup of water
- 1 can 14.5 oz diced tomatoes
- 1 small can white beans, drained and rinse
- 1 can green chilies, undrained
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp pepper
- 2 tsp salt
- tortilla chips, shredded cheese, sour cream or other garnishes for topping your chili
Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
Bring to a boil then lower heat and simmer for about 20 minutes.
Serve with chips, sour cream, and shredded cheese.