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Chicken Chili

Recipe by Jeff and Rebecca Crump (Ezra Pound Cake)

Makes 4 servings

  • 1 TABLESPOON CANOLA OIL
  • 1 LB. BONELESS SKINLESS CHICKEN BREASTS, CUBED
  • 1 CUP CHICKEN BROTH
  • 1 1/2 TABLESPOONS CORNSTARCH
  • 1 CAN (15 TO 16 OZ.) GREAT NORTHERN BEANS, DRAINED
  • 1 CAN (14.5 OZ.) FIRE-ROASTED TOMATOES, DRAINED
  • 1 CUP FROZEN CORN KERNELS
  • SPLASH OF SOY SAUCE (OPTIONAL)
  • FRANK’S HOT SAUCE, TO TASTE
    Seasoning Mix:
  • 1 1/2 TABLESPOONS ONION POWDER
  • 1/4 TO 1/2 TEASPOON CAYENNE
  • 1/2 TEASPOON CHILI POWDER
  • 1/2 TEASPOON GARLIC POWDER
  • 1/4 TEASPOON CUMIN
  • 1/4 TEASPOON OREGANO
  • GARNISHES: TORTILLA CHIPS, SHREDDED CHEESE, GREEN ONIONS, SOUR CREAM, CILANTRO
  1. Measure the ingredients for the seasoning mix into a small bowl. Stir to combine. Set aside.
  2. In a large sauté pan, cook the chicken in oil over medium heat for 3 to 5 minutes, until no longer pink.
  3. Whisk together the broth and the cornstarch in a bowl or glass measuring cup. Pour over the chicken, and stir until the cornstarch is completely dissolved.
  4. Add the beans, tomatoes, corn, and seasoning mix.
  5. Bring the soup to a boil, and cover. Reduce the heat to low, and simmer for 10 to 20 minutes, stirring occasionally.
  6. Add soy sauce and hot sauce, if using. Taste, and adjust flavors as necessary.
  7. Serve warm with tortilla chips, cheese and any other garnishes you like.