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Chunky Chicken Chili
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

1 pound chicken breasts (3 medium), boneless and skinless

1/2 cup Massel chicken bouillon ultracubes

1 15 ounce can diced tomatoes with green pepper and onion

1 tablespoon Chef Paul Prudhomme's® Magic Ancho or Guajillo Chili seas
oning blend

1/2 teaspoon ground black pepper

1 15 ounce can black beans

1 15 ounce can sweet whole kernel corn

1/4 cup chopped cilantro

1/4 cup chopped green onions


Cut chicken into 1/2-inch cubes.
Dissolve 1/2 bouillon cube in 1 cup hot water; place in a 3-quart sauc
epan with chicken, undrained tomatoes, chili powder and pepper. Bring
to a boil over medium-high heat; reduce heat to medium and cook 8 minu
tes or until chicken is done.
Meanwhile, rinse and drain black beans. Drain corn. Chop cilantro and
green onions.
Add black beans, corn and cilantro to chicken mixture. Bring to a boil
, reduce heat to medium-low and simmer 5 to 7 minutes until heated thr
ough. Season to taste.
Serve in individual bowls and top with green onions. Garnish with shre
dded cheese, diced avocado and diced radishes, if desired

Nutritional Information

No Nutritional Information Available


No Source Information Available