Chicken Chili with Beans Recipe

 Chicken Chili  with Beans Recipe
Make a different kind of chili. This chili is made with chicken and great northern beans. It is thick and hearty like beef or pork chili in red sauce, and just as good.


4 Cups cooked chicken, roughly cubed*
3 Cans (10/11 oz.) chicken broth
3 Cans (15/16) great northern beans, drained
2 Cans chopped jalapeno Chiles
1/2 Tspn cayenne pepper
2 Medium onions, coarsely chopped
2 Tbspn cooking oil
5 Cloves garlic, finely minced
1-1/2 Tspn dried oregano
2 Tspn ground cumin
1-1/2 Cups Monterey Jack cheese, shredded (or white cheddar cheese)
Salt and white pepper to taste
Green onions, diced for garnish (optional)*


All oil to large heavy pan with cover and saute onions until softened and translucent. Add jalapeno's, garlic, cayenne, oregano and cumin to onions, stir and cook a few minutes.

Add chicken broth, beans and cooked chicken, stir and simmer over medium high heat for 10 minutes. Turn heat off and add shredded cheese. Stir to melt and mix, then cover chili for 5 minutes.

Spoon chicken chili into large soup bowls and garnish with diced green onions. Serve with toasted English muffins or buttered corn bread, or corn muffins.

Serves 6 to 10 (will freeze well)

*A large roasted chicken will yield 4 cups chicken with leftovers for another meal. See recipe below.
*For an unusual and tasty garnish, mix sour cream and green onions together and put a dollop on chili chicken.

Chicken Wraps With Curried Mayonnaise

Make Chicken Wraps with curried mayonnaise with your leftover chicken. It does not matter how the chicken has been prepared, baked, roasted or fried, as long as you have 8 to 10 ounces of chicken.

1. Prepare your Curried Mayonnaise.


3 Tspn curry powder
1 Cup mayonnaise
1/2 Tspn cayenne pepper
1-1/2 Tbspn fresh lemon juice
2 Tspn raisins, softened*


Mix all ingredients together and refrigerate.

2. Prepare chicken for sandwich.


8 to 10 oz. chicken, sliced or shreds
4 Large tortillas
1/2 Large avocado, very ripe, peeled and thinly sliced
3 Cups lettuce, shredded
2 Cups English cucumbers, thinly sliced, skin left on
1/2 cup fresh flat parsley


Warm tortillas in skillet. Remove tortillas from skillet and place on four separate pieces of plastic wrap.

Use 1/2 of curried mayonnaise to spread on tortillas. Place 1-1/2 cups of lettuce on tortillas, then top with chicken, cucumbers, parsley, avocado and remaining mayonnaise. Cover with lettuce and roll each tortilla tightly. Wrap each tortilla in individual plastic wrap and refrigerate for at least 1/2 to 1 hour. Remove from refrigerator and cut wraps in halves or cut in quarters.

Makes 4 or 8 servings.

*Soften raisins by placing them in a small bowl and covering with very hot water. Drain water after raisins are soft.

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