Real Recipes From Real Home Cooks ®

chicken chili chowder

(2 ratings)
Recipe by
Susan Magness
Cleburne, TX

I started out today making my SIL's white bean chicken chili and had been looking over some other recipes and decided to ad some additional spices and I wanted it a little richer but still low fat and I had some FF half and Half in the frig, then I saw the left over corn and decided to ad it and this is what came out in the end. This chili/ chowder is a stick to your ribs meal, that is still very low in fat and has great taste.

(2 ratings)

Ingredients For chicken chili chowder

  • 12 oz
    boneless skinless chicken breast, cubed
  • 1 c
    onion, chopped
  • 4 can
    great northern beans, 1/2 cans drained
  • 1 c
    fat free half and half
  • 1 can
    (4.5oz) green chilies
  • 3
    chicken bouillon cubes
  • 1 tsp
  • 1/2 tsp
    chili powder
  • 1 c
    frozen corn
  • 1/2 tsp
    onion powder
  • 1/2 tsp
  • 1 Tbsp
    bacon salt
  • dash
  • salt and pepper to taste

How To Make chicken chili chowder

  • 1
    In large saucepan spray with cooking spray and cook chicken and onion until chicken is lightly brown. Add all remaining ingredients, mix well, bring to a boil, reduce heat and simmer for 15 minutes, until slightly thickened. Mash beans slightly with hand held blender or potato masher. Add corn startch and water to thicken to desired consistancy.
  • 2
    Serve topped with sour cream and cheddar cheese. May also serve with cilantro and salsa.
  • 3
    Optional: May add 10 slices turkey bacon cooked and chopped to recipe.

Categories & Tags for Chicken Chili Chowder: