Chicken Chili

Donna Brown


I received this recipe from a dear friend and have made it often, especially in the winter. It is a good way to use leftover chicken and white beans, but it is also good with purchased roasted chicken, canned white beans and canned chicken broth. By sauteing the onions, celery, and garlic it is a very quick meal and the sauted veggies give a really good flavor.

★★★★★ 1 vote


boneless chicken breats, cooked and chopped (i boil in order to have broth for the chili or you can use a roasted chicken or chicken leftovers and use about 2 cups prepared chicken broth)
2 can(s)
white beans, drained (i also use leftover white beans)
1 can(s)
chili ready chopped tomatoes
onion, chopped
rib celery, chopped
chopped garlic to taste (about 2 teaspoons)
1 1/2-2 Tbsp
chili powder, to taste
1 tsp
1 - 2 tsp
lime juice, to taste
1/2 tsp
thyme, dried
accent, to taste
2 Tbsp
extra virgin olive oil
salt, pepper, cajun spice, seasoning salt to water when cooking chicken
1/2 tsp
each of old bay seasoning and tony chachere's seasoning

How to Make Chicken Chili


  • 1If you aren't using bought or leftover chicken, boil chicken breasts, saving broth. Add salt, pepper, and spices to water while cooking to flavor chicken and broth. Chop or chunk chicken. Return chicken to broth. While chicken is cooking, chop onions, celery, and garlic and heat oil. Saute onion, celery and garlic in oil slowly until they are tender. Don't brown garlic as it will become a bit bitter. Drain. Add all ingredients to chicken/broth mixture. Cook slowly until flavors combine well.

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About Chicken Chili

Course/Dish: Chicken, Chili
Other Tag: Quick & Easy