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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 seasoning 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 saucepan with chicken, u
ndrained tomatoes, chili powder and pepper. Bring to a boil over medium-high heat; reduce
heat to medium and cook 8 minutes 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 med
ium-low and simmer 5 to 7 minutes until heated through. Season to taste.
Serve in individual bowls and top with green onions. Garnish with shredded cheese, diced a
vocado and diced radishes, if desired

Nutritional Information

No Nutritional Information Available


No Source Information Available