Chicken Chili

This chicken chili recipe is excellent for using up leftover baked chicken breast. It’s hearty, delicious and very filling. You can serve it on top of rice, but I usually serve it on its own, in soup bowls, topped with shredded cheddar, red onions and guacamole.

Total Time

30 min


4 – 5


257 cals


  2 Tbsp. olive oil

  1 large white onion, diced

  2 carrots (about 1 cup), diced

  2 celery stalks (about 1 cup), diced

  3 cloves garlic, minced

  4 cups chicken broth

  4 cups shredded cooked chicken

  1 (14 oz) can diced tomatoes and green chiles

  1 (14 oz) can white Northern beans

  1/2 cup sweet corn

  2 tsp. chili powder

  1 tsp. cumin

  1/3 cup hot sauce



  1. Heat oil in a large stockpot over medium-high heat until shimmering.
  2. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent.
  3. Add garlic and saute for an additional 2 minutes until fragrant, stirring occasionally.
  4. Add remaining ingredients and bring to a boil.
  5. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender.
  6. Season with salt and pepper if needed.
  7. Serve warm topped with blue cheese crumbles and green onions.


Nutritional Information

per serve

Calories 257 cal
Carbohydrates 17 g
Total Fat 9 g
Sugar 3 g
Protein 28 g