

Our zesty take on chicken chili has southwest spices, cannellini beans, corn, and our Diced Tomatoes, ready in 30 minutes! Not your typical thick chili, but no less satisfying!
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (14.5 ounce) can chicken broth
3 cans Red Gold® Original Diced Tomatoes + Green Chilies 10 oz
2 cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 (15 ounce) can cannellini beans
- 1 (14.5 ounce) can whole kernel corn
- 2 cups diced cooked chicken
- Salt and black pepper to taste
Instructions
Step one
Heat oil in a large kettle, add onion and garlic and cook until soft. Stir in chicken broth, diced tomatoes, petite diced tomatoes & green chilies, and seasonings. Bring to a boil and simmer for 15 minutes.
Step two
Add beans, corn and chicken; simmer for 10 to 15 minutes. Season with salt and black pepper.
Step three
Option: Garnish with diced avocado, sour cream or shredded cheese.
Step four
Meat Option: Prepare chicken from 1 pound of chicken breasts. Preheat oven to 375° F. In a bowl combine 1½ teaspoons cumin, ½ teaspoon chili powder, ¼ teaspoon garlic powder and ¼ teaspoon salt. Place chicken on lined (foil) baking sheet. Drizzle chicken breasts with olive oil and sprinkle both sides with seasoning mixture. Place in oven and bake for 20 minutes or until chicken is done. Cool and cut into bite size pieces.