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Speedy Chicken Chili

Want to know the secret to a hearty chicken chili that doesn't take all day to make? A hot, fresh, perfectly-seasoned bird, from your favorite grocery store.

Serves 6
790 calories per serving


> 2 tbsp olive oil
> 1 cup diced onions
> 2 cups low-sodium chicken broth
> 1 (14.5 oz) can diced tomatoes
> 1 (15 oz) can tomato sauce
> 2 cups water
> 1 whole rotisserie chicken, shredded
> 1 (15.5 oz) can black beans, rinsed and drained
> 1 (15.5 oz) can cannellini beans, rinsed and drained
> 1 (15.2 oz) can corn, rinsed and drained


> 1 cup diced red onions
> 1 bunch cilantro, chopped
> 2 avocados, diced
> 1 cup sour cream
> 1 cup  shredded fiesta blend cheese


In a large pot, heat the oil on medium-high and add the onions. Cook until translucent, about 4 min., stirring occasionally. Season with salt and pepper. Add the chicken broth, tomatoes, tomato sauce, and 2 cups water. Bring to a boil and reduce to a rapid simmer.
Add the chicken, beans, and corn. Continue to cook 10 min. Serve chili immediately.


Garnish with your favorite toppings including red onions, cheese, and avocado.

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