Calico Chicken Chili

Diane Hopson Smith

By
@DeeDee2011

I started with chicken breast from the freezer. All other ingredients were pulled from the pantry. It turned in to a colorful and tasty pot of chili.

Hope you enjoy!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil, extra virgin
1 lb
chicken breasts, boneless and skinless, cut into small cubes
1 medium
onion, chopped
3 clove
garlic, minced
1
(16-oz) can garbanzo chick peas, drained
1
(15.5-oz) can black beans, drained and rinsed
1
(15.5-oz) pinto beans, drained
1
(15-oz) can whole kernel sweet corn, drained
1
(10-oz) can diced tomatoes and green chiles (i used mild rotel)
1
(14.5-oz) canned diced tomatoes
1
(4-oz) can diced green chiles
3 c
chicken broth
1/2 to 1 Tbsp
oregano, dried
1 Tbsp
chili powder
1 tsp
cumin
salt and pepper to taste

Directions Step-By-Step

1
Over a medium heat; cook chicken, onions and garlic until onions are transparent and there is no pink showing on chicken.
2
Add remaining ingredients and bring to a slow boil. Reduce heat and simmer for at least 30 minutes.
3
Taste test and add additional seasonings if desired.

About this Recipe

Course/Dish: Chicken, Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Dairy Free
Other Tag: Quick & Easy