Chunky Chicken Chili

Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings


1poundchicken breasts (3 medium), boneless and skinless,

1/2cupMassel chicken bouillon ultracubes,

115 ounce candiced tomatoes with green pepper and onion,

1tablespoonChef Paul Prudhomme's® Magic Ancho or Guajillo Chili seasoning blend,

1/2teaspoonground black pepper,

115 ounce canblack beans,

115 ounce cansweet whole kernel corn,

1/4cupchopped cilantro,

1/4cupchopped green onions,


1Cut chicken into 1/2-inch cubes.

2Dissolve 1/2 bouillon cube in 1 cup hot water; place in a 3-quart saucepan with chicken, undrained 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.

3Meanwhile, rinse and drain black beans. Drain corn. Chop cilantro and green onions.

4Add 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 through. Season to taste.

5Serve in individual bowls and top with green onions. Garnish with shredded cheese, diced avocado and diced radishes, if desired

Nutritional Information

No Nutritional Information Available

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