Chicken Frito Chili

Laura Champagne


Everyone loves this yummy comfort food and it's pretty easy to make. I leave out the green chiles usually my kids like it better without.

★★★★☆ 2 votes
15 Min
55 Min


2 Tbsp
vegetable oil
1 1/2 lb
boneless skinless chicken thighs cut into 1/2 inch pieces
2 can(s)
cannellini beans, drained and rinsed
yellow onion, diced
3 clove
garlic, diced
1 Tbsp
chili powder
2 c
low sodium chicken broth
2 1/2 c
2 c
monterey jack cheese grated
7 oz can(s)
chopped fire roasted green chiles


1Preheat oven to 350 degrees. In a large heavy bottomed pot, heat oil over medium high heat. Season chicken with salt and pepper, then brown on both sides for a total of 6 minutes. Remove to a plate.
2To make chili, add onion, garlic and chili powder to pot, stirring; saute until tender 4 minutes. Return chicken to pot, stir in broth, green chiles and beans.
3Bring to a boil; reduce heat to a simmer, and cook for 30 minutes over medium heat, stirring occasionally.
4Add 1 1/2 cups fritos to bottom of a 2 quart casserole. Top with chili; remaining fritos, and cheese. Bake 15 minutes. Serve with cilantro, avacado and sour cream if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American