Updated: 01/06/2017 3:54 PM
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Southwest Chicken Chili
This Southwest Chicken Cili from Red Gold Tomatoes is a fun twist on the classic chili recipe. With the southwest spices, canellini beans, and corn, it satisfies without feeling too heavy. Better yet, the chili is ready in 30 minutes! Fun, fast, and satisfying - there is not better kind of meal. Creator of Dining with Alice, Alice Seuffert, shows us how easy it is.
2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes
2 (10 ounce) cans Red Gold® Original Tex-Mex Petite Diced Tomatoes & Green Chilies, or 2 (10 ounce) cans Huy Fong® Sriracha Diced Tomatoes & Red Chilies
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
Heat oil in a large kettle, add onion and garlic and cook until soft. Stir in chicken broth petite diced tomatoes, petite diced tomatoes & green chilies and seasonings. Bring to a boil and simmer for 15 minutes.
Add beans, corn and chicken; simmer for 10 to 15 minutes. Season with salt and black pepper.