Chicken Chili

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Chicken Chili
Chicken Chili

2 Tablespoons Olive Oil
1 whole Onion, Diced
1 teaspoon Garlic, Minced
2 Chicken Breasts, rotisserie chicken, shredded
2 cans (15 oz.) Crushed Tomatoes
1 box (32 oz.) Chicken Broth
1 can (10 oz.) mild diced Tomatoes with Green Chilies (aka Rotel)
1 can (15 oz.) Pinto Beans, drained and rinsed
1 can (15 oz.) Black Beans, drained and rinsed
1 can (15 oz.) Kidney Beans, drained and rinsed
1 Tablespoon Chili Powder
½ Tablespoon Ground Cumin
1 teaspoon Salt, More to Taste

Sour Cream, Shredded Monterey Jack Cheese, Tortilla Chips, For Serving

Preparation Instructions
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the salt, chili powder and ground cumin and cook for an additional minute or so.

Add the crushed tomatoes, rotel, and beans. Stir to combine, then cover the pot and cook for 1 hour. Check to see if any more salt and/or pepper is needed.

*Note: Simple Truth brand has 15 oz. cans of all organic Tri-Bean Blend consisting of kidney beans, black beans and pinto beans. You can substitute 3 cans of 15 oz. Tri-Bean Blend for the 1 can of 15 oz. for each individual bean.

Adapted from:


2 thoughts on “Chicken Chili

    amwash said:
    January 29, 2014 at 8:45 PM

    I am so happy you put this recipe on here!! I really want to try this! 🙂 it was amazing!

      Bluegrass Heart responded:
      January 29, 2014 at 8:48 PM

      I really like this recipe too….definitely will make again soon!

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