Chicken Chili (& meatless variation)

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a large saucepan, sauté:

1 1/2 – 2 lb chicken breasts, cut into 1/2″ cubes

1 med onion, chopped

6 garlic cloves, minced

1 Tbsp oil

Sauté until chicken is no longer pink.


2 cans great northern beans, drained & rinsed (15 oz each)

1 can chicken broth (15 oz)

1 can chopped green chilies (4 oz)

1 tsp salt

1/2 tsp ground cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

Bring to a boil.

Reduce heat, simmer uncovered, 30 min

Remove from heat & stir in:

1 c sour cream (8oz)

1/2 c heavy cream

Makes 9-10 servings

Serve with salad & Italian bread/ garlic bread

Meatless Variation

Make as above, but…

  • Instead of chicken, add 1/2 c sliced carrots
  • When you add the broth, add 1/2 c dry orzo pasta


  • Freezes great

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