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5 from 1 vote

Red Gold Tomatoes Southwest Chicken Chili

Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 14.5 ounce can chicken broth
  • 1 14.5 ounce can Red Gold® Petite Diced Tomatoes
  • 2 10 ounce cans Red Gold® Original Tex-Mex Petite Diced Tomatoes & Green Chilies, or 2 (10 ounce) cans Huy Fong® Sriracha Diced Tomatoes & Red Chilies
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 15 ounce can cannellini beans
  • 1 14.5 ounce can whole kernel corn
  • 2 cups diced cooked chicken
  • Salt and black pepper to taste

Instructions

  • Heat oil in a large kettle, add onion and garlic and cook until soft. Stir in chicken broth petite diced tomatoes, petite diced tomatoes & green chilies and seasonings. Bring to a boil and simmer for 15 minutes.
  • Add beans, corn and chicken; simmer for 10 to 15 minutes. Season with salt and black pepper.
  • Option: Garnish with diced avocado, sour cream or shredded cheese.
  • Meat Option: Prepare chicken from 1 pound of chicken breasts. Preheat oven to 375o F. In a bowl combine 1½ teaspoons cumin, ½ teaspoon chili powder, ¼ teaspoon garlic powder and ¼ teaspoon salt. Place chicken on lined (foil) baking sheet. Drizzle chicken breasts with olive oil and sprinkle both sides with seasoning mixture. Place in oven and bake for 20 minutes or until chicken is done. Cool and cut into bite size pieces.