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Chunky Chicken Chili


Quick and easy

Quick and easy


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, 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.

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 through. Season to taste.

Serve 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

Created 07/31/2009
Overall Rating