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Kickin' Chicken Chili
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Kickin

Yield: 4 (1 1/2-cup) servings + reserves
Prep: 25 mins Cook: 4 hrs to 5 hrs(low) or 2-2.5 hours (high)
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  • user reviews (23)
Kickin' Chicken Chili
Ingredients
  • 2
    pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
  • 2
    teaspoons ground cumin
  • 1/4
    teaspoon salt
  • 1
    tablespoon olive oil or cooking oil
  • 1
    16 ounce jar green salsa
  • 1
    16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
  • 1
    15 ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1
    14 1/2 ounce can diced tomatoes with onion and garlic
  • Dairy sour cream (optional)
  • Shredded cheese (optional)
Directions

1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

From the Test Kitchen
  • Storage To store reserves:Place chili in an airtight container. Seal and chill for up to 3 days.
Nutrition Facts (Kickin' Chicken Chili)
  • Calories 305,
  • Protein (gm) 41,
  • Carbohydrate (gm) 24,
  • Fat, total (gm) 5,
  • Cholesterol (mg) 88,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 7,
  • Vitamin A (IU) 486,
  • Vitamin C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 4,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 914,
  • Potassium (mg) 414,
  • Calcium (DV %) 101,
  • Iron (DV %) 3,
  • Vegetables () 2,
  • Starch () 1,
  • Very Lean Meat () 4,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (23)
4219900116
jessideroux1 wrote:

really good. i used fresh veggies and it still turned out great, they weren't mushy or anything.

1/29/2012 08:52:34 PM Report Abuse
jamsil1 wrote:

Yummy recipe and very easy. I used boneless, skinless chicken thighs and did not cook them on the stove (feel like that defeats the purpose of the crockpot). I threw everything in the pot together and set cooker for 4 hours. It was delicious. Definitely has a kick to it. Served it over biscuits. Didn't need the sour cream or cheese.

10/19/2011 09:12:20 PM Report Abuse
skies2law wrote:

Do I need to use frozen veggies? Can't I just cut up fresh peppers and onions? Or is it put there to be able to make it faster? Thanks for the help.

12/11/2010 11:40:54 PM Report Abuse
kjroose wrote:

We make the soup in the crockpot, mix ingredients with frozen chicken breast and come home to a soup with a kick! When I stir up the soup after cooking all day the chicken shreads to help thicken the soup. I could not ask for an easier recipe that creates a filling meal for low cost and little effort.

11/13/2010 10:33:57 AM Report Abuse
btrobb wrote:

Cook once, eat twice and then make again. I really enjoyed this dish and will make it again very soon.

11/6/2010 04:12:07 PM Report Abuse
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