Julie's Chicken Chili

Julie's Chicken Chili

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Julie Carter-Reedy


This is a recipe I came up with after reviewing several chicken chili recipes and combining several ideas. The spices, especially the cumin and oregano are adjustable. I sometimes use a little more, taste as you go! Every time I take it to pot luck or company dinners, I'm always asked for the recipe. I hope you enjoy it as much as we do!


★★★★★ 1 vote

50 Min
1 Hr 20 Min
Stove Top


  • 3 c
    cooked chicken, chopped
  • 1 medium
    onion, chopped
  • 2 can(s)
    chicken broth
  • 5 can(s)
    navy or great northern beans, drained
  • 1 Tbsp
    ground cumin
  • 1 tsp
    ground oregano
  • 1 tsp
    garlic powder
  • 2 can(s)
    green chiles, chopped (7 ounce can)
  • 1 tsp
    crushed red pepper
  • 1 1/2-2 c
    monterey jack cheese or colby jack cheese,shredded
  • 1 tsp
    cilantro, dried (optional)
  • ·
    sour cream, optional

How to Make Julie's Chicken Chili


  1. In a large pot or dutch oven, sauté the onion in 2 Tbsp of margarine until tender, add beans, 1 can of chicken broth, spices and green chiles. Simmer for about 15 minutes, add the chicken and remaining broth. Simmer, About 30-45 minutes, add cheese, stirring until melted. Serve with sour cream and additional shredded cheese if desired.

Printable Recipe Card

About Julie's Chicken Chili

Course/Dish: Chicken Soups Chili
Main Ingredient: Beans/Legumes
Regional Style: American

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