Chicken Chili
Serves: 6 servings
  • 3-4 Chicken Breasts, Diced OR left over Roast Chicken
  • 1 T Olive Oil
  • ½ White Onion, Diced
  • 1 15 oz can White Beans
  • 1 15 oz can Black Beans
  • 1-2 32 oz cartons of Chicken Stock or Broth (your preference on how "soupy" you want it)
  • 1 4.5 oz can Chopped Green Chilies
  • 1 packet of White Chicken Chili Mix (I like McCormicks)
  • Shredded Cheese, Tortilla Chips, Sour Cream (all optional)
  1. Heat oil in a medium to large size soup pot
  2. Add diced onion and cook until soft and translucent, 7-10 minutes
  3. Drain canned beans, rinse and add to the pot
  4. Add chicken broth/stock, diced chilies, seasoning packet and chicken.
  5. Stir and let simmer on the stove for at least 15 minutes, or until ready to serve.
  6. Serve with crushed tortilla chips, shredded cheese and sour cream (optional)
Recipe by Stretching a Buck at