A delicious and hearty chicken chili recipe the whole family will love!
Chicken Chili Recipe
February 11, 2015
Notes
For a low salt alternative, look for reduced sodium Chicken Bouillon. If you desire you may add more Chili Powder depending on taste. You can also omit the Red Pepper Flakes from the chili if you desire.
Ingredients
- 6 Chicken Thighs, boneless and skinless, cubed
- 1 Yellow Onion, medium
- 2 tbsp. Garlic, minced
- 1 cup Water
- 2 Chicken Bouillon cubes
- 1 can Diced Fire Roasted Tomatoes with Green Chiles (14.5oz)
- 1 can Whole Kernel Corn (8.75oz)
- 2 tbsp. Chili Powder
- 1/2 tsp Crushed Red Pepper Flakes
Instructions
- Chop up boneless, skinless chicken thighs into bite sized cube pieces.
- Dice one medium onion and garlic.
- Add just enough water to cover the bottom of your pot to keep the chicken from sticking. No oil is necessary.
- Heat pot on high heat.
- Once water begins to boil, add chicken, onion and garlic into the pot.
- Add two cubes of chicken bouillon to the pot.
- Let chicken cook for 5 minutes, stirring occasionally.
- Lower cooking heat to medium-high heat.
- Add diced tomatoes and corn. (Do not drain.)
- Continue to stir occasionally and add chili powder and crushed red pepper flakes.
- Allow chili to simmer for several minutes and continue to stir occasionally.
- Lower heat to keep chili warm until you are ready to serve.
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