Monday, February 22, 2010

Red and White Chicken Chili

Chili is so easy, healthy, and inexpensive that everyone should have it in their recipe stash. It is also very comforting on a cold, snowy day.

Canned diced tomatoes come in different flavors now, rather than just plain. I like using the flavored tomatoes, like the fire-roasted with garlic in the photo or Basil, Garlic and Oregano. I get a different taste each time I make a big batch depending on on the flavor.

Bulleted List
Red and White Chicken Chili

  • 1 Tbsp Olive Oil
  • 1 lb boneless chicken breasts
  • 1-2 garlic cloves, minced
  • 2 medium onions, chopped
  • 1 red pepper, chopped (you can certainly use green, if you'd like)
  • 2 cans great northern beans - drained ans rinsed
  • 1 can diced tomatoes
  • 6-7 cups of chicken stock - (recipe for homemade chicken stock)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt

Over medium heat, add 1 tbsp olive oil to a large soup pot. Add the onions, peppers, garlic and chicken.

(These chopped peppers are the last of my freezer stash from summer.)

Cook until the chicken is no longer pink and the vegetables are soft.

Add the chicken stock, beans, tomatoes, oregano, cumin, and salt.

The funny cylinders in my soup pot are my frozen homemade chicken stock.

Simmer for one hour and stir occasionally....does it get any easier than that??


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  1. This looks great and I love the idea of thawing your stock in the pan itself. :) I'm visiting from Tasty Tuesday!


  2. This sounds delish! I love having my own stock stocked in the freezer. :D

  3. Looks really yummy. I could use some of that on this cold, rainy day we are having!

  4. I love this may try it sometime soon


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