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Southwestern Chicken Chili

This recipe was inspired by
Marilyn Hendricks, of Newcastle, OK (USA).

Yield: six dinner portions


1 lb. chicken breast, boneless, skinless, medium dice
1 each can of mild green chilies, chopped
1/2 c. yellow onion, diced
1/2 c. red onion, diced
3 whole green onion, diced
1 1/2 c. water
1/2 each package of Taco seasoning
1/2 each package of chili seasoning
1 each can of Ranch style beans
1 each can of black beans
1 c. corn
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Cook chicken in a large skillet over medium heat until done.

Add the chilies, onions, water and seasonings and cook until the vegetables are tender.

Add beans, corn, and sugar.

Simmer for 10 minutes then reduce to low heat for 5 minutes.

Season the chili with salt and pepper.